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 read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
mild Caribbean jerk seasoning
mini flour tortillas(ContainsGluten)
coconut sweet chilli mayonnaise(ContainsEggs)
white wine vinegar
Cut the chicken breast into 1cm strips. In a medium bowl, combine the mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Add the chicken, toss to coat and set aside.
Drain the sweetcorn (see ingredients list). Finely chop the red onion (see ingredients list). Grate the carrot (unpeeled). Roughly chop the coriander. Shred the cos lettuce (see ingredients list).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add the carrot, coriander, onion and white wine vinegar to the bowl with the charred corn. Season with salt and pepper and drizzle with olive oil. Mix well and set aside.
TIP: Add as much or as little red onion as you like depending on taste. 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: The spice blend will char a little while cooking, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed.
Bring everything to the table to serve. Fill the tortillas with some cos lettuce, jerk chicken strips, a dollop of coconut sweet chilli mayonnaise and some charred corn salsa.