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Jamaican Chicken Tacos

Jamaican Chicken Tacos

with Charred Corn Salsa & Garlic Aioli

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You told us you loved Jamaican jerk chicken, and we listened! Try this new take on the popular mild spice blend in tasty tacos with a tangy corn salsa and crunchy lettuce to bring the meal together.

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 clove


1 packet

chicken thighs

2 sachet

mild Caribbean jerk seasoning

1 tin


2 unit


1 unit


1 bag


1 bag

cos lettuce

12 unit

mini flour tortillas


1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

½ tsp


2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3080 kJ
Fat36.3 g
of which saturates6.7 g
Carbohydrate54.5 g
of which sugars8.3 g
Protein43.1 g
Sodium1750 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Flavour the chicken
Flavour the chicken

Finely chop the garlic (or use a garlic press). Chop the chicken thigh into 2cm pieces. In a medium bowl, combine the garlic, chicken, mild Caribbean jerk blend and a drizzle of olive oil. Add the salt and season with a pinch of pepper. Toss to coat. Set aside.

Prep veg
Prep veg

Drain the sweetcorn. Finely chop the tomato and cucumber. Roughly chop the coriander. Shred the cos lettuce.

Make the salsa
Make the salsa

Heat a large frying pan over a high heat. Once hot, add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Add the corn kernels to a medium bowl with the tomato, cucumber, coriander and vinegar. Drizzle with olive oil and season to taste with salt and pepper. Stir to combine.

Cook chicken
Cook chicken

Return the frying pan to a mediumhigh heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 5-6 minutes. TIP: If the pan is getting crowded, cook the chicken in batches for the best results!

Heat tortillas
Heat tortillas

While the chicken is cooking, heat the mini flour tortillas on a plate in the microwave or in a sandwich press in 10 second bursts, or until warmed through.


Take everything to the table. Build your tacos by spreading a layer of the garlic aioli over the base. Top with the cos lettuce, the Jamaican chicken and charred corn salsa.