Jerk Chicken Tacos
Chicken pieces smothered in a rich and spicy Jamaican jerk sauce, topped with ripe pieces of mango, juicy pomegranate seeds and all wrapped up in a soft flour taco.
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 2 People
For the coconut dressing
- 50 ml light coconut milk
- 2 tbsp fat free greek style yogurt
- Juice of 1/4 lemon
- 1/4 tsp dijon mustard
- salt and pepper
For the Jerk sauce
- 2 tbsp olive oil
- 2 tbsp light soy sauce
- 80 g shallots roughly chopped
- 2 garlic cloves finely chopped
- 2 red chillies deseeded and roughly chopped
- 2 tbsp dark muscovado sugar
- 1 tsp coriander
- 1/2 tsp cayenne pepper
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp dried thyme
- Juice of 1 lime
- 50 ml water
For the Tacos
- 300 g chicken breast
- 4 miniature white flour tortillas or corn tortillas or hard tacos if preferred
- Half a mango diced into small cubes
- Half a pomegranate
- Handful of fresh coriander
- Juice of half a lime
For the Jerk sauce
If using a hand blender place the ingredients into a tall container (alternatively use a processor or blender). Place all Jerk sauce ingredients into the container and blend together until smooth. Taste and add more seasoning, spice, lime juice or salt if desired.
Put half the jerk sauce to one side for later. Pour the remaining half over the diced chicken and mix to ensure the meat is well coated. Marinade the chicken in the fridge for at least 30 minutes.
Transfer the marinaded chicken to a large pan and set on a medium heat. Simmer gently of 10 minutes or until the chicken is cooked through.
Transfer the cooked jerk chicken to a bowl ready to assemble the tacos. Pour the remaining half of the jerk sauce into the pan and heat gently whilst finishing off the rest of the dish.
For the tacos (see video in post above for putting together tacos)
Lay out the tortillas. Spoon a line of the Jerk chicken down the centre of each tortilla. Spoon over the remaining heated jerk sauce - any extra place in a small dish for serving. Return to your coconut dressing from earlier - give it a quick stir then drizzle a teaspoon full over the chicken on each of the tortillas. Next, scatter the cubed mango and circles of red chilli. Use something heavy such as a rolling pin to bash the back of the half pomegranate to knock out the seeds and scatter over the tortillas. Finally add fresh coriander and a squeeze of lime.
If you prefer - place all the topping on the table and allow everyone to build their own.
Wrap and enjoy!
Serving: 348g | Calories: 478kcal | Carbohydrates: 52.4g | Protein: 43.6g | Fat: 12.5g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.5g | Fiber: 3.4g