Jerk Chicken Tacos with Pineapple Mango Slaw

Jerk chicken tacos garnished with jalapeño slices and cilantro on a serving dish.

Jerk Chicken Tacos with Pineapple Mango Slaw

These Jerk Chicken Tacos with Pineapple Mango Slaw are the perfect sweet and spicy Caribbean inspired dish! Add the ingredients into your favorite tortillas, then generously drizzle with homemade jerk aioli.

Course Lunch, Main Course

Cuisine American, Jamaican, Mexican

Diet Kosher, Low Lactose

Prep Time 35

Cook Time 20

Marinating Time 30

Total Time 1 25

Servings tacos

Calories 401kcal

Author Alana Lieberman

Cost $20

Equipment

Ingredients

For the Jerk Chicken

3 boneless, skinless chicken breasts (about 2 pounds)
½ tablespoon onion powder
½ tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon light brown sugar
½ teaspoon allspice
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
¼ teaspoon cayenne pepper add more if you like it spicier
2 tablespoons olive oil

For the Pineapple Mango Slaw

3 cups shredded green cabbage (about ½ a head of cabbage)
1 cup diced pineapple
1 cup diced mango (about 1 mango)
1 ½ tablespoons finely diced jalapeño (about 1 jalapeño)
1 ½ tablespoons finely sliced green onion (about 1 green onion)
3 tablespoons fresh squeezed lime juice (about 1 lime)
1 tablespoon chopped cilantro
¼ teaspoon kosher salt
¼ teaspoon black pepper

For the Jerk Aioli

⅓ cup mayonnaise
1 ½ teaspoons jerk seasoning reserved from chicken marinade

Extras

6 to 12 small flour or corn tortillas
cilantro
diced onion
sliced jalapeño
lime wedges

Instructions

Preheat oven to 425 degrees F. Prepare a baking sheet by lining it with parchment paper.
Mix seasonings (besides the olive oil) for the jerk chicken together in a large bowl. Set 1 ½ teaspoons of the mixture aside for the aioli.
Add olive oil to the bowl and mix to create a paste. Place chicken in the bowl and gently toss to coat in the seasonings.
If you have time, allow chicken to marinate for at least 30 minutes or up to overnight.
Remove the chicken from the marinade and place it on the baking sheet. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
Allow chicken to rest for 5 to 10 minutes before dicing into small cubes.
To make the pineapple mango slaw: Add slaw ingredients to a large mixing bowl. Stir to combine. Allow to sit 5 to 10 minutes before serving so the flavors can blend together.
To make the jerk aioli: Add mayonnaise and reserved 1 ½ teaspoons of jerk seasoning to a small mixing bowl. Whisk together until smooth.
To serve: Heat the tortillas in a skillet or over the flames of your cooktop. When warm and lightly toasted, add jerk chicken. Top with pineapple mango slaw and a drizzle of jerk aioli. Garnish with a splash of lime juice, diced onion, cilantro, and jalapeno slices.

Notes

I like to double the tortillas so the taco is strong enough to hold all the fillings.
You can buy pre-made jerk seasoning instead of using all the seasonings listed above. However, I already had each seasoning on hand so I felt it was easier to make my own than to purchase another spice blend.
If you do purchase a store-bought seasoning, taste it first and adjust any spiciness or salt accordingly.

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