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Jamaican Jerk Chicken Tacos

25 Mins


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

1/2 Teaspoon Black Pepper

1/2 Teaspoon Dried Crushed Red Pepper

1/2 Teaspoon Ground Nutmeg


1 Pound Chicken Tenderloins

1/2 Cup Mayo

4 Martin’s Sandwich Potato Rolls

2 Cups Shredded Cabbage (red and green)

2 Tablespoons Fresh Cilantro, roughly chopped

  Lime Wedges, for serving

Serves: 4


Step 1

Mix together spices to make Jamaican Jerk Seasoning blend. (Note: You will not use all the seasoning. Store remainder in a sealed container for future use.)

Step 2

Rub chicken tenderloins with 1 tablespoon jerk seasoning, coating all sides. Cook in a medium skillet over medium heat for 4-5 minutes per side, or until cooked through. Transfer to cutting board and allow to rest for 2-3 minutes before slicing diagonally into strips.

Step 3

Meanwhile whisk together mayo and 1-2 teaspoons jerk seasoning, or to spice preference. Add a few drops of water to thin out.

Step 4

Separate the top and bottom rolls and roll flat using a rolling pin. These will be your “tortillas” for the tacos. (Alternately, if you prefer tostadas, you can lightly grill the flattened rolls and serve flat with toppings.)

Step 5

Assemble tacos. Top each flattened roll “tortilla” with shredded cabbage, chicken, and a drizzle of spicy mayo sauce. Garnish with chopped cilantro and serve with fresh lime wedges.

See also companion recipes:

Carne Asada Tacos

Sweet and Spicy Pork Carnitas Tacos


Recipe adapted from: