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Jerk Chicken Tacos
with Creamy Chipotle Cabbage Slaw & Avocado
30 MIN
4 Servings
From the Test Kitchen
These Caribbean-style tacos feature chicken coated in a blend of flavorful, warming spices including cayenne pepper and allspice, which are perfectly tempered by a cabbage slaw and slices of creamy avocado. A side salad studded with pepitas—or pumpkin seeds—and fresh tomatoes adds a cooling finish to the vibrant meal.
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NutritionPER SERVING
-
Calories550 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 8 Flour Tortillas
- 1 Avocado
- ½ lb Grape Or Cherry Tomatoes
- ½ lb Cabbage
- 1 Lime
- 1 head Butter Lettuce
- 2 Scallions
- 2 Tbsps Raw Pepitas
-
2 Tbsps Creamy Chipotle Sauce
- 2 Tbsps Crème Fraîche
- 2 Tbsps Grated Cotija Cheese
-
1 Tbsp Caribbean Spice Blend (Green Bell Pepper Powder, Onion Powder, Cayenne Pepper, Ground Thyme & Ground Allspice)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the tomatoes; place in a bowl and season with salt and pepper. Halve the lime crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with the juice of 1 lime half.
2
Make the slaw:
In a large bowl, combine the sliced cabbage and white bottoms of the scallions. Add the creamy chipotle sauce and a drizzle of olive oil. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the chicken:
While the slaw marinates, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until cooked through. Turn off the heat.
4
Warm the tortillas:
If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
5
Make the salad & serve your dish:
In a large bowl, whisk together the crème fraîche, the juice of the remaining lime half, and a drizzle of olive oil; season with salt and pepper. Add the chopped lettuce, seasoned tomatoes, and pepitas; toss to coat. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas, slaw, cooked chicken, sliced avocado, cheese, and sliced green tops of the scallions. Serve the tacos with the salad on the side. Enjoy!
1
Prepare the ingredients:
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the tomatoes; place in a bowl and season with salt and pepper. Halve the lime crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl and top with the juice of 1 lime half.
2
Make the slaw:
In a large bowl, combine the sliced cabbage and white bottoms of the scallions. Add the creamy chipotle sauce and a drizzle of olive oil. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the chicken:
While the slaw marinates, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until cooked through. Turn off the heat.
4
Warm the tortillas:
If using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
5
Make the salad & serve your dish:
In a large bowl, whisk together the crème fraîche, the juice of the remaining lime half, and a drizzle of olive oil; season with salt and pepper. Add the chopped lettuce, seasoned tomatoes, and pepitas; toss to coat. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas, slaw, cooked chicken, sliced avocado, cheese, and sliced green tops of the scallions. Serve the tacos with the salad on the side. Enjoy!
Tips from Home Chefs