Jamaican Chicken Tacos
with Tomato Salsa & Garlic Aioli
- Wheat
- Gluten
- Eggs
- Soy
Ingredients
1
Cos Lettuce
2
Tomato
320 g
Chicken Thigh
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
Finely chop the garlic (or use a garlic press). Chop the chicken thigh into 2cm pieces. In a medium bowl, combine the garlic, chicken thigh, the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the salt and season with a pinch of pepper. Toss to coat. Set aside.
CHANGES DUE TO MERGE "Remove coriander 10g Remove sweetcorn 1 // 1 Increase tomato to 2 // 4"
Finely chop the tomato and cucumber. Shred the cos lettuce (see ingredients list).
In a medium bowl, combine the tomato, cucumber and vinegar. Drizzle with olive oil and season to taste with salt and pepper. Toss to combine.
Heat the large frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook 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 in 10 second bursts, or until warmed through.
Take everything to the table. Build your tacos by spreading a layer of the garlic aioli over the base. Top with the cos lettuce, a helping of the Jamaican chicken and top with the salsa. Enjoy!
