Easy Jerk Chicken Tacos
Get ready to spice up your weeknight dinner game!
These jerk chicken tacos pack serious Caribbean heat with a cooling slaw that’ll make your taste buds do a happy dance.
We’re talking tender, perfectly seasoned chicken wrapped in soft tortillas with a creamy jerk sauce that ties everything together beautifully.
The magic happens when that homemade jerk seasoning hits the chicken – all those warm spices like allspice, nutmeg, and cinnamon create this incredible depth of flavor that’s smoky, sweet, and just the right amount of fiery.
Plus, this whole meal comes together in under 30 minutes, which means you can have restaurant-quality tacos on your table faster than delivery.
Ingredients
For the Chicken:
- 1 tablespoon Jamaican jerk seasoning (store bought OR use the recipe below)
- 3 large chicken breasts, pounded to ½ inch thickness
- 8 taco-sized soft tortillas
For the Toppings:
- 2 cups slaw or shredded lettuce (red and green cabbage, thinly sliced)
- 2 tablespoons fresh cilantro leaves, roughly chopped
- Lime wedges for serving
For the Sauce:
- ⅓ cup mayo
- 2 teaspoons Jamaican jerk seasoning
Homemade Jamaican Jerk Seasoning:
- 1 tablespoon garlic powder
- 2-3 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
Steps
- Prepare the jerk seasoning (if making homemade): Whisk together garlic powder, 2-3 teaspoons cayenne pepper (start with 2 if you prefer less heat), onion powder, dried parsley, sugar, salt, paprika, ground allspice, black pepper, crushed red pepper, nutmeg, and cinnamon in a small bowl. This makes enough for the recipe plus extra for future use – store the leftover seasoning in an airtight container for up to 6 months.
- Season the chicken thoroughly: Pat chicken breasts completely dry with paper towels, then rub 1 tablespoon jerk seasoning into both sides of each breast. Really work it in with your fingers to ensure even coverage – the seasoning should coat the entire surface. Let the chicken rest for 5 minutes while you prepare the sauce, allowing the spices to penetrate the meat.
- Make the jerk sauce: In a small bowl, whisk together ⅓ cup mayo and 2 teaspoons jerk seasoning until completely smooth. The sauce should have a light orange color and smell aromatic. Taste and adjust seasoning if needed – add more jerk seasoning for extra heat or a pinch of lime juice for brightness.
- Cook the chicken perfectly: Heat a large skillet over medium heat (avoid high heat as the spices can burn). Add the seasoned chicken breasts and cook for 4-5 minutes on the first side without moving them – you’ll know they’re ready to flip when they release easily from the pan and have a golden-brown crust. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The chicken should feel firm to the touch and juices should run clear.
- Rest and slice the chicken: Transfer cooked chicken to a cutting board and let rest for 3 minutes – this allows the juices to redistribute, keeping the meat moist. Slice against the grain into ¼-inch thick strips. Cutting against the grain is crucial for tender bites.
- Assemble the tacos: Warm tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 20 seconds. Place a generous handful of slaw or lettuce on each tortilla, leaving space at the edges to prevent spillage. Top with 3-4 strips of sliced chicken, then drizzle with the jerk sauce – don’t be shy with it!
- Finish and serve: Sprinkle chopped cilantro over each taco and serve immediately with lime wedges on the side. Encourage everyone to squeeze fresh lime juice over their tacos just before eating – the acidity brightens all those rich, spicy flavors beautifully.
Smart Swaps
- Greek yogurt instead of mayo (1:1 ratio) – cuts calories and adds protein without changing the creamy texture
- Corn tortillas instead of flour – naturally gluten-free and adds a subtle sweet flavor
- Jicama slaw instead of cabbage – provides extra crunch and natural sweetness
Make It Diabetes-Friendly
- Use corn tortillas instead of flour tortillas to reduce carbs from 15g to 12g per serving
- Replace sugar in jerk seasoning with 2 teaspoons erythritol or stevia blend – reduces total carbs by 8g per batch
- Add extra fiber with 1 cup diced bell peppers mixed into the slaw – helps slow glucose absorption
- Portion control: Stick to 2 tacos per serving with extra slaw to keep total carbs under 25g
- Pair with avocado slices – the healthy fats help moderate blood sugar spikes
- Estimated carb reduction: 12-15g per serving with these modifications
Pro Tips
- Pound chicken evenly – use a meat mallet between plastic wrap for consistent ½-inch thickness, ensuring even cooking
- Make seasoning in bulk – double or triple the jerk seasoning recipe and store in airtight containers for quick weeknight meals
- Prep slaw ahead – cabbage actually improves after sitting for 30 minutes, becoming more tender and flavorful