Jerk Chicken Tacos
Although I love to be creative in the kitchen on most occasions, I certainly appreciate an intensely flavorful yet teasingly quick and easy meal. Dishes like these are always a humbling reminder that good food does not always require time, effort, expertise, and magic. They are like the $10 bottle of mass-production wine that tastes just a good (if not better), than the overpriced $75 bottle from an estate vineyard in Napa. Great food doesn't always need bells and whistles.
These jerk chicken tacos fit all of the criteria mentioned above. Quick, easy, tasty, flavorful.
Jerk Chicken Tacos:
(There are no measurements...use the combinations that work for you)
- chicken breasts, fat trimmed off
- your favorite jerk seasoning
- corn tortillas
- sweet onion
- bell peppers of different colors
- garlic cloves
- chili powder
- paprika
- cumin
- salt and pepper to taste
- cayenne
- olive oil
- avocado
- cabbage
- tomatillo salsa
- Preheat oven to 400 degrees. Cover a baking sheet with nonstick tinfoil.
- Rough slice the onion and peppers. Combine in a mixing bowl with the garlic cloves. Lightly coat with olive oil. Add your desired amount of chili powder, paprika, cumin, salt and pepper, and cayenne.
- Move the veggies to the lined baking sheet. Roast for 25-30 minutes or until tender and slightly browned.
- While the veggies are cooking, poach your chicken breasts by placing in a deep skillet and covering with water. Cook on almost-high, rotating regularly, until the chicken is cooked all the way through. Be sure to not over-cook, otherwise you will have a rubbery piece of yuck.
- In your stand mixer with the paddle attachment, add the cooked chicken to the bowl. Turn the mixer on to medium, and mix/stir until chicken is shredded to your liking.
- Place the shredded chicken in a medium saucepan, and add a touch of water--just enough to keep the chicken moist.
- Season with jerk spice to your liking.
- Serve on corn tortillas with cabbage, the roasted veggies, and the tomatillo salsa