Jamaican Chicken Tacos
with Charred Corn Salsa & Garlic Aioli
- Gluten(Wheat)
- Eggs
- Soy
You told us you loved Jamaican jerk chicken, and we listened! We're giving it a spin in tasty tacos with a tangy corn salsa and crunchy lettuce to bring the meal together.
Ingredients
3 clove
garlic
1 packet
chicken thigh
2 sachet
Mild Caribbean Jerk Seasoning
1 tin
sweetcorn
2 unit
tomato
1 bunch
coriander
1 head
cos lettuce
12 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 unit
cucumber
Not included in your delivery
olive oil
½ tsp
salt
2 tsp
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 2cm pieces. In a medium bowl, combine the garlic, chicken, mild Caribbean jerk seasoning and a drizzle of olive oil. Add the salt and a pinch of pepper. Toss to coat. Set aside.
Drain the sweetcorn. Finely chop the tomato and cucumber. Roughly chop the coriander. Shred the cos lettuce.
Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add the tomato, cucumber, coriander and vinegar. Drizzle with olive oil and season to taste with salt and pepper. Toss to combine.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes.
TIP: If the pan is getting a little crowded, cook the chicken in batches for best results!
While the chicken is cooking, heat the mini flour tortillas on a plate in the microwave or in a sandwich press for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by spreading the tortillas with a layer of garlic aioli. Top with the cos lettuce, Jamaican chicken and charred corn salsa.
