Flank Steak Tacos are marinated in a tequila lime sauce and serve with homemade fire roasted salsa. Topped with fresh guacamole, onions, and hot sauce, these tacos are irresistible.
Jerk Chicken Tacos
Jerk Chicken Tacos
Jerk chicken tacos are a wonderful flavorsome meal easily prepared outdoors. Chicken thighs are marinated in jerk style marinade, grilled, then wrapped in tortillas.
The jerk marinade is a combination of sweet and tart. Brown sugar, cinnamon, allspice, and orange juice are just a few of the key ingredients.
The mango salsa is super simple and super fresh. Find the best mangoes you can, they are grilled before being diced and combined with.
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoon dried thyme
4 tablespoons brown sugar
1/4 cup oil
2 tablespoons lime juice
2 cup orange juice
2 red chilli (grilled previously)
6 cloves garlic
small bunch of coriander (cilantro)
3 spring onions
4 chicken thighs
1/2 red onion, diced
1 small bunch coriander
As an option for a deeper flavor, grill the chilies over hot coals. Let the skin lightly char before removing from the grill, removing the skin and dicing.
Make the jerk marinade by combining the cinnamon, allspice, thyme, brown sugar, oil, lemon juice, orange juice, chilli, garlic, coriander, and spring onions. When combined place in a blender and lightly pulse so combined but still chunky.
This step may be prepared at home, or alternatively all ingredients can be very finely deiced then simply combined to create the marinade.
Trim the chicken thighs of any excess fat, skin, gristle or similar. Bone them if not already done. Cut into evenly sized pieces ready to cook.
Place the chicken and the marinade in a plastic bag and leave for 1 to 2 hours.
Prepare a charcoal grill for direct grilling.
Grill the chicken thighs until cooked through and slightly caramelized, 10 to 12 minutes. Remove from the grill and rest.
Half the mango then place n the grill to get a char and soften.
Make the salsa by combining the mangoes, onions, finely diced red onion, and diced coriander. Drizzle with half a freshly squeezed lemon.
Toast the tortilla. This recipe can make 4 normal size tortillas, or 12 smaller street size tacos.
Top each tortilla with the mango salsa, slices of the grilled chicken chicken then garnish with leftover coriander and squeeze of line. Serve immediately while hot.