PORTLAND, Maine — Bo Byrne is a culinary instructor at Southern Maine Community College. We asked him to come up with some recipes to share that come together quickly, can be made after a long day at work, and are a good meal. On this occasion, he showed us how to make jerk chicken tacos with a homemade salsa.
Jerk chicken tacos (8-10 tacos)
Ingredients:
Mango salsa:
- 1 jalapeño, minced
- 2 mangoes, small diced
- ½ red onion, small diced
- ½ bell pepper, small diced
- 3 tbsp. lime juice
- 3 tbsp. cilantro, chopped
- 1 tbsp. honey
Directions:
- Cut ingredients and mix to combine. Pulse in blender for slightly puréed and juicier version. If you are blending, you can save a little time with your knife cuts not needing to be perfect.
Jerk seasoning:
3 tbsp. needed for 1 ¾ lb. boneless skinless chicken thighs
- 3 tbsp. brown sugar
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ground cloves
- ½ tsp. red pepper flakes
- ½ tsp. thyme, dried
- 2 tsp. garlic powder
- 1 tsp. allspice
- ¾ tsp. chili powder
- ½ tsp. black pepper
- ½ tsp. salt
Mix to combine. Store in airtight container.
Taco directions:
- Season chicken with spice rub.
- Cook through completely, 4 minutes per side, 8-9 minutes total.
- Allow meat to rest for 4 minutes before slicing or shredding.
- Shredded cabbage can be added to deliver crunch as well as radish for garnish.
- Assemble tacos with cooked chicken, mango salsa, shredded cabbage, crumbled queso fresco, cilantro leaves, radish slices, and lime wedges.
- Make them your own! Switch it up for pineapple salsa, or pico de gallo. Maybe shredded lettuce or hot sauce and cheddar cheese. Try adding some adobo to the salsa for a smokey spicy flavor.