Smokey Jamaican Chicken Tacos
with Charred Corn Salsa
You told us you loved Jamaican jerk chicken, and we listened! We're giving it a spin in tasty tacos with a tangy corn salsa and crunchy lettuce to bring the meal together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
mild Caribbean jerk seasoning
1 packet
chicken tenderloins
1 cob
corn
¼ unit
red onion
1 unit
tomato
1 bag
coriander
½ head
cos lettuce
6 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
white wine vinegar
Utensils
Cooking Steps
In a medium bowl, combine the mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Add the chicken tenderloin and toss to coat. Set aside.
Slice the kernels off the corn cob. Finely chop the red onion (see ingredients list). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce (see ingredients list).
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, 4-5 minutes, or until golden and lightly charred. Transfer the corn to a medium bowl. Add the onion, tomato and coriander. Season to taste. Add a drizzle of olive oil and the white wine vinegar. Mix well and set aside.
TIP: Add as much or as little red onion as you like depending on your taste!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. TIP: The jerk spice blend will char a little during cooking, this adds to the flavour!
Meanwhile, heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.
Bring everything to the table. Fill the tortillas with some shredded cos lettuce, smokey Jamaican chicken, a dollop of smokey aioli and a spoonful of charred corn salsa.
