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.)
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.
Meanwhile whisk together mayo and 1-2 teaspoons jerk seasoning, or to spice preference. Add a few drops of water to thin out.
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.)
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:
Recipe adapted from: https://www.lecremedelacrumb.com/jamaican-jerk-chicken-tacos