Jerk Chicken Tacos with Mango Avocado Salad
Island Vibe Dinner. Delicious Jerk Chick Tacos
Servings 4
Calories 100kcal
Cost $10
Equipment
- Blender or Food Processor
- Measuring Spoons and Cups
- Zip Top Bag For Marinade
- Grill Pan
- Zester
- cutting board
Ingredients
- For the marinade:
- 1 teaspoon ground cinnamon
- 1 tablespoon packed light brown sugar
- ¼ teaspoon ground allspice
- ½ teaspoon dried thyme leaves
- 2 cloves garlic peeled and smashed
- 2 scallions white and green parts only, thinly sliced
- 1 2- inch knob of fresh ginger peeled and roughly chopped
- 2 Scotch bonnet or habanero peppers stems removed and roughly chopped
- ¼ cup canola oil
- 1 tablespoon fresh lime juice
- 1 ¼ pounds boneless skinless chicken breast
- For the mango avocado salsa:
- 1 ripe mango peeled and diced
- 1 ripe avocado seeded and diced
- ¼ cup finely chopped red onion
- ¼ cup packed fresh cilantro leaves, roughly chopped
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- For the tacos:
- 8 corn tortillas warmed
Instructions
- First, make the marinade. To a blender or bowl of a small food processor, add the cinnamon, brown sugar, allspice, thyme, garlic, scallions, ginger, peppers, oil and lime juice. Puree until smooth. Transfer the marinade to a gallon-size, sealable bag. Add the chicken, press out any excess air from the bag, then seal and turn to coat. Marinate for at least 1 hour and up to 24 hours in the refrigerator. For the mango avocado salsa, combine the mango, avocado, onion, cilantro, lime zest, and lime juice in a bowl. Toss to combine. Season with salt, as needed. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Once hot, remove the chicken from the marinade and pat dry; discard marinade. Season with a little kosher salt. Grill the chicken, turning once, until internal temperature reaches 165℉, 10 to 14 minutes total. Remove from grill and let rest 5 minutes before slicing. Serve sliced chicken in warmed tortillas and top with mango avocado salsa.