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Speedy Jerk Chicken Tacos

Fast and flavorful jerk chicken tacos served with crisp purple cabbage and bright pineapple salsa.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken thighs, thinly sliced
  • 2 tbsp jerk seasoning
  • 1 tbsp vegetable oil
  • 8 small flour tortillas 15 cm
  • 1 cup shredded purple cabbage
  • 1/2 cup pineapple salsa
  • 1/4 cup fresh cilantro, chopped
  • 1 lime cut into wedges

Equipment

  • Large non-stick skillet
  • Mixing bowl

Method
 

Preparation
  1. Toss the sliced chicken thighs in a bowl with the jerk seasoning until evenly coated.
  2. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
  3. Add the chicken to the skillet in a single layer and cook for 5–6 minutes, stirring occasionally, until deeply browned and cooked through.
  4. Toast the flour tortillas in a dry pan over medium heat until warm.
  5. Let the chicken rest for 2 minutes before assembling.
  6. Fill tortillas with chicken, top with shredded cabbage, pineapple salsa, and fresh cilantro.
  7. Serve with lime wedges on the side.

Notes

Store cooked chicken in an airtight container for up to 3 days. Keep toppings separate to maintain freshness.