Jerk Chicken Tacos with Peach-Mango Salsa, Pickled Red Onions & Spiced Yogurt
 
Prep time
Cook time
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Bright in colour and flavour, these jerk chicken tacos are perfect paired with a cold drink on a hot day.
Author:
Recipe type: Main
Cuisine: Jamaican
Serves: 6
Ingredients
  • Jerk Marinade:
  • ⅓ cup ground allspice berries
  • ½ cup packed brown sugar
  • 7 cloves garlic
  • 1 large navel orange, juiced (~ ½ cup)
  • 2 Scotch bonnet peppers, seeded
  • 2 Tbps dried thyme
  • 2 bunches green onions, coarsely chopped
  • 1 tsp cinnamon
  • ½ teaspoon nutmeg
  • 1 tsp salt
  • 2 Tbs cider vinegar
  • 2 Tbsp soy sauce
  • .
  • Peach-Mango Salsa:
  • 2 peaches, peeled and chopped
  • 1 mango, peeled, cored and chopped
  • 1 large tomato, chopped
  • ½ bunch cilantro, coarsely chopped
  • 1 lime, juiced
  • ⅛ tsp salt
  • .
  • Pickled Red Onions
  • 1 red onion, halved and thinly sliced
  • ½ cup apple cider vinegar
  • 1 tsp salt
  • 1 Tbsp sugar
  • ½ tsp whole black peppercorns
  • .
  • Spiced yogurt:
  • 1 cup plain yogurt
  • 2 tsp chili powder
  • 1 lime, juiced
  • .
  • 6 boneless, skinless chicken thighs
  • Small flour or corn tortillas
Instructions
  1. Using a food processor or blender, puree all jerk marinade ingredients together until smooth. If the mixture is a little dry, add a touch of water to loosen it up. Pour into a jar and refrigerate. This recipe will make more sauce than needed but the jerk marinade will keep in your fridge for up to a month.
  2. In a small bowl, mix together vinegar, salt and sugar until the dry ingredients are dissolved. Place onions in a sanitized glass jar and pour vinegar over top. Add peppercorns and top up with water until all the onions are submerged. Set aside at room temperature for an hour to steep. After this, they will be ready to eat. If you're not eating them right away, pop them in the refrigerator to store.
  3. Bring a pot of salted water to a boil and add your chicken thighs. Boil for 20 minutes, then lift out of water on to a cutting board. Using two forks, shred the chicken thighs until desired consistency. Place shredded meat in a bowl and mix in 4 tablespoons of the jerk marinade until meat is well coated then set aside. At this point you can take a quick taste, if you want more heat, add a bit more jerk sauce.
  4. Mix all salsa ingredients together in a medium mixing bowl and set aside.
  5. Mix spiced yogurt ingredients together in a small mixing bowl and set aside.
  6. Heat your tortillas then top with pulled jerk chicken, peach-mango salsa, a drizzle of spiced yogurt and several pickled red onions. Serve immediately.
Recipe by Port and Fin at https://portandfin.com/jerk-chicken-tacos-with-peach-mango-salsa-pickled-red-onions/