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.


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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 clove


1 packet

chicken thighs

2 sachet

mild Caribbean jerk seasoning

1 tin


2 unit


1 bunch


1 head

cos lettuce

12 unit

mini flour tortillas


1 packet

garlic aioli


1 unit


Not included in your delivery

olive oil

½ tsp


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.