Jerk Tacos Recipes

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.

JAMAICAN JERK CHICKEN TACOS

Steps:

• Combine drained tomatoes, pineapple, onion and cilantro in medium bowl; set aside. Stir together lime juice and sour cream in small bowl; set aside
• Toss together chicken and jerk seasoning in medium bowl. Heat oil in large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes or until hot, stirring occasionally.
• Divide meat mixture evenly between warmed tortillas. Top with cabbage, tomato mixture and sour cream. Serve with lime wedges, if desired.

JAMAICAN JERK STEAK TACOS

Steps:

• Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
• Make tacos: In a small bowl, whisk together jerk seasoning and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
• In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
• In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
• Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.

JAMAICAN JERK CHICKEN TACOS RECIPE - (4.6/5)

Steps:

• Season chicken breasts with jerk seasoning, rubbing into both sides. Cook over medium heat on the stove for 4 to 5 minutes on each side until cooked through. Slice into strips. Whisk together mayo and 2 teaspoons jerk seasoning. Assemble tacos. Place slaw/lettuce on each tortilla. Top with chicken, then drizzle with sauce. Top with chopped cilantro. Serve with fresh lime wedges for drizzling on tacos.

JERK SEASONING

Steps:

• In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

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.

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 SHRIMP TACOS

Steps:

• To make marinade, add olive oil to medium sized pan over medium heat. Saute onion until tender.
• Next add cooked onion, lime juice, orange juice, brown sugar, honey and all spices including 1 teaspoon of Lawry's to a blender or food processor and grind until smooth.
• Pour marinade into a large plastic bag and add deveined shrimp completely submerging in the marinade. Seal and refrigerate for 20-30 minutes (no more than 30).
• Remove shrimp from marinade and add 4 to each skewer and grill about 2-3 minutes on each side. Shrimp cook very quickly so watch and turn as soon as they begin to turn pink then remove once done.
• Remove shrimp from skewers and add to tortillas. Serve with pico de gallo, cilantro, limes, and shredded red cabbage or other favorite taco favorites.