Jerk Chicken Tacos
By Judy Kim
Yields:
4
Prep Time:
25 mins
Total Time:
30 mins
Jump to recipeGive your taco fillings a Caribbean twist.
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Ingredients
- 1 Tbsp. soy sauce
- 1 tsp. white vinegar
- 3 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. jerk seasoning
- 1 Tbsp. brown sugar
- kosher salt
- Freshly ground black pepper
- 1 1/2 lb. chicken breast, cut into 2" pieces
- 8 corn tortillas
- 1/4 cup heavy cream
- 5 1/2 cups shredded Mexican cheese blend
- 2 cups Shredded cabbage
- 1 cup salsa verde
- 1/2 cup fresh chopped cilantro
- 2 limes, cut into wedges
Directions
- Step 1In a medium mixing bowl combine soy sauce, vinegar, 1 tablespoon olive oil, jerk seasoning, brown sugar, salt, and pepper; add chicken and marinate for 5 minutes. In a cast-iron skillet over medium-high heat, add remaining 2 tablespoons olive oil. Add chicken without marinade; sear chicken on one side until deep golden brown, then flip chicken and add marinade to pan. Cook until internal temperature reaches 165° and sauce begins to reduce. Turn off heat and set aside. Shred chicken using 2 forks, mixing with pan sauce.
- Step 2Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.
- Step 3Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.
- Step 4Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.
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