Jerk Chicken Tacos
Maybe it’s because I have Jamaica on my mind (we’re headed there in December) or maybe it’s from my guest post from Cheri Timko about getting your spouse on board with your health goals, but I had to share an oldie but goodie. In fact, I hadn’t made this recipe in a few years and wanted to bring it back into the rotation for Taco Tuesday!
They are still a fan favorite and I know you will love how these flavors transport you to a tropical destination!
Ingredients
Jerk Seasoning Blend
2 teaspoons smoked paprika
2 teaspoons thyme
1 ½ teaspoons allspice
1 teaspoon cinnamon
1 teaspoon sea salt
½ teaspoon ground ginger
2 cloves garlic, minced
1 ½ pounds chicken breasts
2-3 small navel oranges, juiced
2 tablespoons avocado oil
2 cloves garlic, minced
Slaw: (this makes more than you will need for tacos, but we love having extra at our house)
1 cup broccoli slaw or shredded carrots
1 small jalapeño, diced
1 mango, thinly sliced (or 1/2 cup sliced pineapple)
1/4 -1/2 cup red onion, thinly sliced
1 lime, zested and juiced
1 teaspoon avocado oil
dash of salt and pepper
Garnish: avocado and goat cheese crumbles
Method
Combine the chicken, orange juice, oil, and garlic in a bowl. Place in the refrigerator for at least 30 minutes or overnight.
Slice the slaw ingredients and combine with juice and oil. Then place in the fridge until you’re ready to eat.
Prepare the Jerk Seasoning. There will be more than enough for the recipe, so double it and keep it for the next time this recipe is made!
Preheat the oven to 375°. Place chicken on a parchment-lined baking sheet. Sprinkle with the Jerk Seasoning on both sides. Cook for 20-22 minutes. OR GRILL to 164 degrees.
Assemble tacos and top with avocado and goat cheese crumbles.
