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Jamaican Chicken Tacos

Jamaican Chicken Tacos

with Charred Corn Salsa & Garlic Aioli

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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.

Allergens:GlutenEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 clove

garlic

1 packet

chicken thighs

2 sachet

mild Caribbean jerk seasoning

1 tin

sweetcorn

2 unit

tomato

1 bunch

coriander

1 head

cos lettuce

12 unit

mini flour tortillas

(ContainsGluten)

1 packet

garlic aioli

(ContainsEggs)

1 unit

cucumber

Not included in your delivery

olive oil

½ tsp

salt

2 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3000 kJ
Fat32.3 g
of which saturates5.3 g
Carbohydrate58.4 g
of which sugars11 g
Dietary Fibre0 g
Protein41.5 g
Cholesterol0 mg
Sodium1770 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

Drain the sweetcorn. Finely chop the tomato and cucumber. Roughly chop the coriander. Shred the cos lettuce.

3

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.

4

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!

5

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.

6

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.