Jamaican Chicken Tacos

Jamaican Chicken Tacos

with Charred Corn Salsa & Garlic Aioli

Rate this recipe
Read more

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.

Allergens:GlutenEgg
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

3 clove

garlic

1 packet

chicken thighs

2 sachet

mild Caribbean jerk seasoning

1 tin

sweetcorn

2 unit

tomato

1 unit

cucumber

1 bunch

coriander

1 bag

cos lettuce leaves

12 unit

mini flour tortillas

(ContainsGluten)

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

½ tsp

salt

2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3080 kJ
Fat36.3 g
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Medium Bowl
Sieve
Large Non-Stick Pan
Instructions
Instructions
1

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

2

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

3

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

4

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

5

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.

6

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