I know, I know, Mother’s Day was two weeks ago… But I am finally posting the recipe that I made for my mom! I was looking for something that would be quick and require little clean-up since I planned on making it at her place. This recipe delivered on both fronts, it was very fast and only dirtied one pan! I didn’t take any process pictures for this one since we spent most of our time talking and I didn’t want to make this recipe take longer than it had to, so I just have the final product picture. I hope you try it out this week, it was a hit!
If you don’t have all the ingredients for the jerk seasoning, you can use this one
Ingredients
- 3 teaspoons Jamaican jerk seasoning (store bought OR use the recipe below)
- 3 large chicken breasts
- 2 cups bagged slaw mix
- 2 tablespoons fresh cilantro leaves, roughly chopped
- 8 taco sized soft tortillas
- 2 tablespoons vegetable oil
- lime wedges, for serving
Sauce:
- ⅓ cup mayo
- 2 teaspoons Jamaican jerk seasoning
Jamaican Jerk Seasoning
- 1 tablespoon garlic powder
- 2 to 3 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- ½ teaspoon black pepper
- ½ teaspoon dried crushed red pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- Whisk together mayo and 2 teaspoons jerk seasoning (I placed this in a sandwich bag and cut the corner off for effortless application to the tacos)
- Slice chicken breasts into strips and place in a freezer bag or mixing bowl, add remaining jerk seasoning and toss/shake to coat all the pieces.
- Heat oil in a large skillet over medium heat and cook chicken strips for about 4 to 5 minute until cooked through (I had to cook in batches)
- Assemble tacos: place slaw mix on the tortilla, top with chicken slices, drizzle your jerk sauce over the top and garnish with cilantro and lime wedge.
- Enjoy!
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