Ingredients
Scale
- 2 pounds chicken thighs, boneless and skinless
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 red bell pepper, sliced
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- 1/2 cup red onion, diced
- 8 small corn tortillas
- Cilantro for garnish
- Salt and pepper to taste
Instructions
- Combine jerk seasoning, olive oil, soy sauce, and lime juice in a bowl. Add chicken thighs and marinate for at least one hour or overnight.
- Preheat the grill to medium-high heat, then cook the marinated chicken for 6-7 minutes on each side until fully cooked and charred.
- Prepare fresh toppings by dicing avocado, slicing red onion, and preparing the bell pepper.
- Slice the cooked chicken into strips, warm corn tortillas on the grill, and assemble the tacos with chicken and fresh toppings, garnished with cilantro and lime.
Notes
- Store leftover chicken in an airtight container for up to 3 days.
- Freeze marinated chicken before cooking for easy future meal prep.
- Experiment with toppings like mango salsa or spicy mayo for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Caribbean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg