Jamaican Jerk Tacos made with spice-rubbed chicken, a pineapple salsa, and a delicious jalapeño-cilantro sauce.
Add them to your Taco Tuesday rotation with shrimp, chicken, vegetarian, and quinoa tacos.
Best Jamaican Jerk Tacos
After perfecting the best mango salsa I’ve ever made, I started testing recipes to pair with it (not that it doesn’t go with everything). Tacos were an easy pick. So I made a bold, juicy Jamaican jerk chicken—and turned it into tacos. One of the most flavorful dinners I’ve ever had.
They’re also great for meal prep. I double the chicken, salsa, and sauce to pack lunches for the week. I switch between tortillas and coconut rice—and I’m always looking forward to lunch when these are on the menu!
How To Make Jamaican Jerk Tacos
- Sauce: Make the jalapeño-cilantro sauce first so the flavors can build. Place it in the fridge while you get everything else ready.
- Chicken: Rub Jamaican jerk seasoning all over the chicken and cook it in a skillet, grill pan, or on the grill—very simple.
- Which seasoning to use? Make your own or use a ready-to-use blend from the store (I use McCormick’s Caribbean Jerk—unsponsored).
- Mango Black Bean Salsa: Mix everything together (here’s how to cut a mango), warm the tortillas, and get ready for a flavor-packed dinner.
Tips For This Recipe
- Make sauce early: The flavor gets better the longer it sits.
- Pick a ripe mango: It brings big flavor and great texture, so choose a good one.
- Toast tortillas: Not needed, but it adds nice texture. Spray with oil and toast over gas flames for a few seconds, flipping with tongs.
- Flatten chicken: Cut in half and pound until even before adding seasoning. A meat mallet, pan, or rolling pin all work.
How To Meal Prep This Taco Recipe
- Make the sauce and pour it into 4 small containers.
- Cook the chicken, let it cool, slice it thin, and put it on the left side of 4 containers.
- Put 2 tortillas in a plastic bag and place it next to the chicken. Spoon the salsa onto the right side of the container.
- To serve Jamaican Jerk Tacos: Warm the tortillas and chicken. Add chicken, salsa, and lots of sauce on top. You can also add lime and avocado or a guacamole pack. I pack one guac snack pack with each lunch to keep it fresh.
Serve These Tacos Alongside:
- Cucumber Salad crunchy and refreshing
- Cilantro Lime Rice simple to make
- Fruit Salad with the best dressing
- Roasted Sweet Potatoes readers favorite
- Roasted Brussel Sprouts cooked to perfection
Jamaican Jerk Tacos
Jamaican jerk chicken tacos with mango black bean salsa and a tasty jalapeño-cilantro sauce. Flavor-packed and irresistible!
Equipment
- Small food processor or blender
- Grill or large pan
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts 1.3 pounds total
- 4 to 6 teaspoons jerk seasoning store bought or make your own mix
- 2 tablespoons olive oil divided
- 12 small tortillas corn or flour
- Serving suggestions see note 1
Mango Black Bean Salsa
Jalapeno Sauce
- 3/4 cup mayo
- 1/2 cup packed fresh cilantro
- 1 jalapeno coarsely chopped (remove seeds and ribs), see note 2
- 1-1/2 teaspoons minced garlic reduce if sensitive to garlic
- 1 lime
- 3/4 teaspoon ground cumin
Instructions
- Start with the sauce: in a small, powerful food processor or blender, combine the following: mayo, firmly packed cilantro, coarsely chopped jalapeno pepper, minced garlic, 2–3 tablespoons lime juice (add to preference), cumin, and 1/4 teaspoon salt. Pulse until smooth. Pour sauce into a bowl/container and cover. Place in the fridge to allow flavors to meld and intensify. (I like making the sauce up to a day in advance).
- Pat chicken breasts dry with a paper towel. Slice breasts in half horizontally to get 4 pieces. Place a piece of plastic wrap over the chicken and gently pound the chicken breasts into an even thickness (use a meat mallet or the bottom of your frying pan). Lightly drizzle chicken with olive oil. Sprinkle the jerk seasoning over all the chicken pieces (both sides), then pat it into chicken, making sure it’s all well coated. Add 1 teaspoon each salt and pepper.
- Grill/Grill Pan: Preheat a grill to medium-high (about 400°F.) Generously oil the grill or ridges of grill pan (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.) Place the chicken on the grill and grill 5–6 minutes per side, until chicken is cooked through (internal temperature 165°F). Remove chicken and let rest 5 minutes. Chop the chicken into bite-sized pieces or slice into thin strips against the grain.
- Pan: Add 1 tablespoon oil to a large pan. Heat to medium-high. Once hot, add the chicken and cook 6–7 minutes per side, until chicken is cooked through (internal temperature 165°F, no longer pink in the center, and juices run clear). Remove cooked chicken and let it rest 5 minutes. Chop the chicken into bite-sized pieces or slice into thin strips against the grain.
- While chicken is cooking, prepare the salsa. Drain and rinse black beans and add to a large bowl. Dice the mango (you should get about 1 and 1/2 cups). Add to bowl. Add red onion, red pepper, cilantro, 2 tablespoons lime juice, and cumin. Stir together. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to preference). Stir together again.
- To serve, char tortillas if desired (see note 3). Add sliced chicken and mango black bean salsa. Add sauce to taste. Add thinly sliced avocado if desired. Serve with lime wedges (or just squeeze fresh lime over everything) and additional cilantro if desired. Enjoy!
Video
Recipe Notes
Note 1: Serving suggestions: 1 ripe avocado, additional lime, and/or cilantro.
Note 2: This is a heaping 1/4 cup coarsely chopped jalapeno. Remove seeds and ribs completely for a milder sauce. The more wrinkly the skin of the jalapeno, the spicier it will be. The mayo balances the heat of the jalapeno, but if you’re worried, add jalapeno slowly. Note that the spiciness/flavor intensifies as this sauce sits/chills.
Note 3: Spray the tortillas (both sides) with cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred.
Storage: To store leftovers, keep the chicken, salsa, and sauce separate in airtight containers. Refrigerate for up to 3 days. Reheat the chicken in the microwave or on the stovetop, and add the salsa and sauce when ready to serve.
Nutrition
Serving: 1serving | Calories: 731kcal | Carbohydrates: 90g | Protein: 29g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 40mg | Sodium: 918mg | Potassium: 573mg | Fiber: 8g | Sugar: 6g | Vitamin A: 358IU | Vitamin C: 30mg | Calcium: 78mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made them for the first time and it was a success! Perfect balance between spicy and sweet.
I am so thrilled to hear this! Thanks so much Toni! 🙂