I wanted something different for dinner and had been saying I was going to make jerk chicken for ages so I made these tacos. I was winging it with the seasonings and it all worked out. The slaw was an experiment as well, but it was oh so good! The slaw really makes the tacos so don’t leave it off of them or you won’t get the full flavor experience.
4 chicken breasts
package of flour tortillas
1/3 cup of brown sugar
1/4 cup of olive oil
2 teaspoons ground thyme
1 teaspoon dried parsley
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon hot pepper flakes
1/4 teaspoon ground cumin
2 teaspoons salt
2 teaspoons sugar
3 garlic cloves sliced thinly
1 small yellow onion
Small head of cabbage, cut thinly
1/4 cup of olive oil
3 tbsp of honey
1 fresh jalapeño pepper, sliced thinly
fresh cracked pepper to taste
Mix all the spices except the brown sugar, together in a small bowl and place to the side. In a larger bowl, mix the olive oil and the sliced garlic together. Add the brown sugar a little at a time so that the mix does not get clumpy. If it does get clumpy, add some more olive oil. Once that is mixed well, add the other spices to the mix. If it is too thick, add more olive oil. Once the marinade is at a good consistency, put the chicken breasts in the marinade and cover with foil or saran wrap and set aside for 10 minutes.
While the chicken is marinating, chop up one small onion. I prefer yellow.
Heat a large skillet over medium high heat, once it is warm add one tablespoon of olive oil until the skillet is completely coated. Add the chopped onions to the olive oil and saute until translucent. Once they are translucent, add the chicken and the marinade to the skillet. Brown the chicken on both sides and then turn the eye down to medium heat.
Let the chicken cook for about 12-15 minutes or until no longer pink once cut. While the chicken is cooking, start preparing the slaw.
Chop the head of cabbage up into thin pieces. In a medium bowl, mix the olive oil and honey together. Add the cut up cabbage and mix. Then add the jalapeños and the cracked black pepper. I just added black pepper and honey until the slaw had the flavor I wanted so if you need more honey or black pepper, add as much or as little as you like.
Once the chicken is done cooking, place on a chopping board. I get my chicken into perfect strips by sticking a large fork into the chicken and then cutting the chicken between the fork lines.
Cut all the chicken up as such and then place back into the skillet.
Heat your oven to 425 and then place the flour tortillas on the middle oven rack. I bake them for about 2 minutes or until they have puffed up into a circle. Remove tortillas from oven. Place your fork in the center of the shell to deflate it.
You can assemble however you please, I place the slaw first, then the chicken on top. I added some Monterey jack cheese, the kind from the cheese section, not the pre packaged kind, it taste way better, trust me. And then you can add avocado or sour cream or whatever you like to the tacos for additional fixings! Just don’t forget the slaw!