Jerk Tacos Recipes

Steps:

• Keep at least 3 tbsp jerk sauce aside for basting.
• Marinade chicken breasts in the remaining jerk sauce for at least one hour.
• Shred cheese
• Mysterious Island Salsa: mix the yellow pepper, tomatoes, onion, jalepenos, cider vinegar and salt.
• Heat up the refried beans on medium-low.
• Stir in the water.
• Add the garlic and a hint of allspice (to taste).
• Keep at low heat until the chicken is ready, stirring occasionally.
• Throw the chicken on the bbq.
• Bush extra jerk sauce on the breasts as each side cooks.
• Warm up the shells.
• Cut the breasts into thin slices
• Layer the tacos in this order: cheese, refried beans, chicken, jerk sauce (if you like), Mysterious Island Salsa.
• Serve with Coleslaw.

Steps:

• Put chicken breasts in a zip-top bag and add jerk paste and 1 tablespoon jerk dry seasoning. Marinate in the refrigerator for 1 hour. You can prepare charcoal grill while the chicken marinates.
• While chicken marinates, preheat a charcoal grill to high heat.
• Place chicken on the, "cool," side of the grill and cover. Cook, checking every 5 to 7 minutes, until chicken is no longer pink in the centers. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
• Let cool enough to handle, 5 to 10 minutes; cut into bite-sized pieces.
• Pour chicken broth into a saucepan. Add diced chicken and remaining jerk dry seasoning. Mix well, reduce heat, cover, and let simmer for 10 to 15 minutes. Add a little more broth at a time if needed.
• Remove from heat and transfer chicken to tortillas with any toppings you prefer before serving.

Steps:

• Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
• Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
• Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
• Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.