Jamaican Jerk Chicken Tacos
with Coriander & Lime Mayo
Cooking Steps
Slice the free-range chicken breast into 1cm thick strips. Finely shred the cos lettuce. Grate the carrot (unpeeled). Slice the lime into wedges. Roughly chop the coriander (reserve a few leaves for garnish!).
Juice 1/2 the lime wedges until you have 1 tsp (for 2 people) / 2 tsp (for 4 people). Combine the lime juice, finely chopped coriander and mayonnaise in a medium bowl. Loosen with a dash of water, season with salt and pepper and set aside.
Combine the chicken breast strips, mild Carribbean jerk spice blend, salt and a drizzle of olive oil in a medium bowl. Season with black pepper and toss to coat.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once the oil is hot, add in the chicken strips. Cook for 4-5 minutes, turning regularly or until the chicken is browned and cooked through. Remove the pan from the heat. TIP: Don't worry if the spices char a little, this adds to the smoky jerk flavour!
While the chicken is cooking, heat the mini tortillas in a sandwich press or microwave on a plate until warm.
Top each taco with shredded cos lettuce, grated carrot, jerk chicken strips, coriander and lime mayo and the reserved coriander leaves. Serve with the remaining lime wedges. Enjoy!
