Jerk Chicken Tacos Food

JERK CHICKEN TACOS

Steps:

• In 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.
• Warm tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap to keep warm.
• Meanwhile, in a saucepan over medium heat, whisk heavy cream and cheese until creamy.
• Assemble tacos: Top tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

JERK CHICKEN NACHOS

Steps:

• For the mango and avocado salsa: In a medium bowl, combine the cilantro, garlic, mango, avocado, jalapeno and lime juice. Mix in the salt and pepper. Set aside.
• For the jerk chicken nachos: Preheat the oven to 400 degrees F or prepare a grill for indirect heat to 400 degrees F.
• In a small skillet over medium heat, combine the chicken, jerk seasoning and 3 tablespoons water. Cook until the water is totally evaporated and the seasoning is evenly distributed, about 3 minutes.
• Spread the tortilla and plantain chips out evenly on a baking sheet or in a disposable foil pan. Top with the beans and chicken, then the cheese. Place in the oven or on the grill over indirect heat and bake until the cheese is bubbly, 7 to 8 minutes. Top with the mango and avocado salsa and drizzle with the sour cream.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• For the mango cilantro relish:
• Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

JERK CHICKEN TACOS

Steps:

• Toss coleslaw blend with dressing and half the onions; set aside. Toss chicken with jerk seasoning.
• Heat oil in large nonstick pan on medium heat. Add chicken; cook and stir 4 to 5 min. or until done.
• Spoon chicken onto tortillas; top with coleslaw, cheese and remaining onions. Roll up.

JERK TACOS

Steps:

• Keep at least 3 tbsp jerk sauce aside for basting.
• Marinade chicken breasts in the remaining jerk sauce for at least one hour.
• Shred cheese
• Mysterious Island Salsa: mix the yellow pepper, tomatoes, onion, jalepenos, cider vinegar and salt.
• Heat up the refried beans on medium-low.
• Stir in the water.
• Add the garlic and a hint of allspice (to taste).
• Keep at low heat until the chicken is ready, stirring occasionally.
• Throw the chicken on the bbq.
• Bush extra jerk sauce on the breasts as each side cooks.
• Warm up the shells.
• Cut the breasts into thin slices
• Layer the tacos in this order: cheese, refried beans, chicken, jerk sauce (if you like), Mysterious Island Salsa.
• Serve with Coleslaw.