Jerk Chicken and Plantain Tacos


Jerk Chicken and Plantain Tacos

Jerk Chicken and Plantain Tacos
Author:
Transport yourself to the Caribbean with this delicious taco salad.

Prep time:
Cook time:
Total time:
Yield: 4
Calories: 0
Fat: 0

Ingredients

  • Cider Vinegar (1/4 cup)
  • Granulated Sugar (1/2 tsp.)
  • Salt (2½ tsp., divided)
  • Black Pepper (1/4 tsp., divided)
  • Jamaican Jerk Spice (3 tbsp.)
  • Red Cabbage (6 cups, shredded)
  • Scallions (1/4 cup, sliced, divided)
  • Chicken breast (1 lb., boneless)
  • Ripe Plantain (1 large)
  • Chile Pepper (1/4 tsp., ground)
  • Canola Oil (2 tsp.)
  • Tortillas (8, 6-inch, warmed)

Method

  1. In a microwave-safe bowl, combine sugar, vinegar, 1 tsp. Salt, and ¼ tsp. Black pepper. Microwave until hot (about 30 seconds). Stir until sugar has been fully dissolved. Pour on cabbage in a mixing bowl, add ½ of your scallions and toss until completely coated.
  2. Generously season your chicken with jerk spice, the remaining pepper and 1 tsp of salt. Peel your plantain and cut in half crosswise. Proceed to cut each half of plantain lengthwise into about 4 more pieces then season with remaining salt and chili pepper.
  3. In a large skillet over medium heat set your chicken to cook until all your juices run clear (internal temperature should be 165 degrees F).
  4. Add your plantain to cook in the same skillet until lightly brown (about 2 minutes for each side). Once done, slice your steak against the grain to cut into strips.
  5. Begin assembly, by layering chicken, avocado, plantain, scallions and sour cream in each tortilla. Top with slaw.
  6. Serve and Enjoy.
4/ 5stars
Tacos Snacks Appetizers Mexican pan fry, lunch, main, dinner, easy, chicken, taco, mexican taco, kid friendly, low carb, lower gi, high fibre, low sugar

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