Caribbean Jerk Chicken Tacos | Culture Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Bren Herrera
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into strips
- 2 tablespoons Caribbean jerk seasoning (store purchased)
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup pineapple chunks
- 8 small-medium corn tortillas
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a bowl, toss the chicken strips with Caribbean jerk seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and red onion. Cook until softened, about 3-4 minutes.
- Return the cooked chicken to the skillet, along with the pineapple chunks. Stir to combine and heat through, about 2 minutes.
- Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
- To assemble the tacos, place a spoonful of the chicken and vegetable mixture onto each tortilla. Garnish with chopped cilantro and serve with lime wedges on the side.