Smokey Jamaican Chicken Tacos with Charred Corn Salsa

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

olive oil

1 sachet mild Caribbean jerk seasoning

1 packet chicken tenderloins

1/2 tsp salt

2 cob corn

1/2 unit red onion

2 unit tomato

1 bag coriander

1 head cos lettuce

2 tsp white wine vinegar

12 unit mini flour tortillas

100g smokey aioli

Directions

In a medium bowl, combine the mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Add the chicken tenderloin and toss to coat. Set aside.

Slice the kernels off the corn cob. Finely chop the red onion (see ingredients list). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce (see ingredients list).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, 4-5 minutes, or until golden and lightly charred. Transfer the corn to a medium bowl. Add the onion, tomato and coriander. Season to taste. Add a drizzle of olive oil and the white wine vinegar. Mix well and set aside. TIP: Add as much or as little red onion as you like depending on your taste!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. TIP: The jerk spice blend will char a little during cooking, this adds to the flavour!

Meanwhile, heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.

Bring everything to the table. Fill the tortillas with some shredded cos lettuce, smokey Jamaican chicken, a dollop of smokey aioli and a spoonful of charred corn salsa.

Nutrition

• Calories: 0 kcal
• Total Fat: 30 g
• Saturated Fat: 3.7 g
• Cholesterol: 0 mg
• Sodium: 1449 mg
• Total Carbohydrate: 54.5 g
• Dietary Fiber: 0 g
• Total Sugars: 12 g
• Protein: 50.4 g