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Caribbean-Style Chicken Tacos
Recipes
Caribbean-Style Chicken Tacos
6 servings
45 minutes total (Active 25 minutes)

Ingredients

    • For chicken
    • 2 tablespoons mild jerk paste
    • 3 tablespoons olive oil, divided
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 2 lb boneless, skinless chicken thighs
    • For salsa
    • 2 firm, ripe mangos
    • 1 small red onion
    • 1 small red bell pepper
    • ¼ bunch fresh cilantro (+ additional, optional for serving)
    • 1 small jalapeño pepper
    • 1 lime, for juice (+ additional, optional for serving)
    • 1 teaspoon kosher salt
    • ½ teaspoon pepper
    • For serving
    • 12 small flour tortillas

    Steps

      1. Prepare chicken. Combine in large bowl: jerk paste, 2 tablespoons oil, garlic powder, and paprika; add chicken and toss to coat (wash hands). Cover and let stand 30 minutes.
      2. Meanwhile, prepare salsa. Cut mango sides away from pits, scoop out flesh, and cut into bite-size pieces. Chop onion (½ cup), bell pepper (½ cup), and cilantro finely (¼ cup). Halve jalapeño, remove inner membrane and seeds, if desired, and chop finely. Juice lime (1 tablespoon); cut additional lime into wedges, if using.
      3. Place in bowl: mangos, onions, bell peppers, jalapeños, cilantro, lime juice, salt, and pepper; toss to coat and set aside until ready to serve.
      4. Preheat large, cast-iron (or heavy-bottomed) skillet on medium-high 2–3 minutes. Place remaining 1 tablespoon oil and chicken in skillet. Cook 4–5 minutes on each side until chicken is well-browned and 165°F. Remove chicken from skillet and let stand 5 minutes before slicing.
      5. Warm tortillas following package instructions, if desired. Divide sliced chicken and salsa among tortillas. Serve with lime wedges and additional cilantro, if using.

    Amount per ⅙ recipe serving: Calories 530, Total Fat 21g, Sat Fat 5g, Trans Fat 0g, Chol 140mg, Sodium 1330mg, Total Carb 52g, Fiber 5g, Total Sugar 18g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 10%