Grilled Jerk Chicken Tacos with Mango Avocado Slaw

Get ready to indulge in the flavors of the Carribean when you dive into these grilled jerk chicken tacos topped with a zippy, lime-infused mango avocado slaw! Served with a simple cumin-lime crema and toasted corn tortillas, these tacos will be the talk of the town all season long!

Course Dinner

Cuisine Caribbean, Jamaican

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 402kcal

Author Karly Gomez

Ingredients

Jerk Chicken

2 tablespoons brown sugar
2 teaspoons allspice
½ teaspoon cumin
¼ teaspoon cloves
¼ teaspoon cinnamon
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
⅛ teaspoon cayenne pepper
1 ½ lbs. boneless skinless chicken breasts
1 tablespoon canola oil
12 corn tortillas

Mango Avocado Slaw

1 large mango peeled and diced
1 large avocado peeled and diced
2 cups cabbage red, green, or combo, sliced thin
¼ cup chopped fresh cilantro
⅓ cup chopped red onion rinsed and drained
1 tablespoon fresh lime juice
1 tablespoon olive oil
kosher salt to taste
freshly ground pepper to taste

Cumin-Lime Crema

¼ cup sour cream
1 tablespoon fresh lime juice
½ teaspoon cumin
1-2 tablespoons water as needed

US Customary - Metric

Instructions

In a medium bowl, combine the brown sugar, allspice, cumin, cloves, cinnamon, salt, pepper, and cayenne pepper. Rinse and pat dry the chicken, then place between two sheets of plastic wrap and pound with the flat side of a meat mallet until even in thickness. Brush the chicken with the canola oil, then sprinkle with the spice rub until every breast is thickly covered.
Preheat a grill pan over medium heat. Once hot, coat with a thin layer of oil or cooking spray, then place the chicken in a single layer and cook for 5-6 minutes. Flip the chicken and continue cooking for an addition 5 minutes, or until a meat thermometer reads 165 degrees. Remove from heat, wrap each breast in aluminum foil, and allow to rest for five minutes. While the chicken is cooking, heat tortillas on a comal over medium until tortillas crisp around the edges and blacken slightly. Keep heated tortillas wrapped in a clean towel and set aside.
In a large bowl, add the mango, avocado, cabbage, cilantro, and red onion. Add the lime juice, olive oil, salt and pepper, and toss to coat. Adjust seasoning as necessary. In a small bowl, whisk together the sour cream, lime juice, and cumin. Slowly add water until mixture can be lightly drizzled. Plate tortillas with sliced chicken, top with a heaping spoon of slaw, and a drizzle of crema. Serve immediately.

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