Did someone say tacos?! It’s a happy Thursday over here on livinginsugar.com because it’s #nationaltacoday! So breakout those margaritas and pass around the salsa, today where talking Tacos! Not just any tacos though….these are special *slow cooker* Jerk Chicken Tacos inspired by my insta-friend Meg over at megseverydayindulgence.com (go check her out!)
So aside from being pulled in by Meg’s awesome recipe and presentation, I just had to taste this chicken to realize my full love for this dish. Spicy and sweet, this chicken has it all — and makes some great leftovers to boot. {I’ve literally been eating it all week}
The spices in this chicken are really what set it apart from other chicken tacos. There’s quite a bit of heat from the jalapenos, which you can leave out if you’d like. And there’s also Allspice and Ginger which warm up the dish quite a bit. IN my opinion, these spices are not optional as they are quintessential in “jerk” chicken but if you don’t have them, then don’t let that stop you from throwing these together. The taco’s will taste just as good, they just wont have the same zip as jerk chicken tacos.
Also, nothing is as satisfying than throwing a bunch of ingredients together in a crockpot and just letting it go all day. I loved coming home to a meal that was basically *done* for me. Just cut up some avocado and mango, throw together a quick slaw and boom. Dinner done.
So I just wanted to pop in and share these jerk chicken tacos with you all — thanks gain Meg! and wish you a very happy national taco day. Go getcha some!
Happy Cooking,
XO,
Danielle
Want more dinner ideas? Check them out here!
Jerk Chicken Tacos {with mango & avocado slaw)
Ingredients
Ingredients
- 3 Tbsp. olive oil
- 3 Tbsp. soy sauce
- 1/4 cup fresh lime juice 1-2 limes, depending on size
- 2 large jalapenos cut into big chunks be careful not to touch the insides of jalapenos (wear gloves if concerned), removed the seeds and ribs if you don’t want it spicy
- 4 large garlic cloves roughly chopped
- 3 Tbsp. brown sugar
- 1 tsp. black pepper
- 1 tsp. kosher salt
- 1 Tbsp. dried thyme
- 1 tsp. grated fresh ginger
- 1 1/2 tsp. allspice
- 1/2 tsp. cloves
- 1 tsp. ground cinnamon
- 1 1/2 lbs. boneless skinless chicken breasts or thighs or a combination
- Corn or flour tortillas
For the Mango + Avocado Slaw
- 1 Large Mango, diced into 1/4 inch chunks
- 1 Large Avocado, diced into 1/4 inch chunks
- Juice of 1/2 a Lime
- 1 1 Bag Shredded Cabbage or Coleslaw mix
- 2 tbsp Olive Oil
- 2 tbsp Apple Cider Vinegar
- 2 tsp Chinese Five Spice Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Honey
Instructions
Instructions
- Combine oil, soy sauce, lime juice, jalapenos, garlic, brown sugar, pepper, salt, thyme, ginger, allspice, cloves and cinnamon in a small bowl. Whisk until combined.
- Place chicken in your slow cooker. Pour the jerk sauce over the chicken and turn to ensure chicken is coated. Set slow cooker to cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken in the slow cooker and toss around in the sauce to coat.
- Toss together the mango, avocado and lime juice in a bowl. Set aside.
- In a large bowl, combine the rest of the ingredients for the slaw and toss to coat the cabbage. You can combine the avocado and mango mixture with the slaw or keep it separate.
- To assemble: place desired amount of jerk chicken on a tortilla. Top with mango, avocado and slaw and enjoy.
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