Although Team Hashpound’s spread at the 1st Annual Birmingham Eggfest included several appetizers, such as Jalapeño Poppers and Easy Grilled Bruschetta, we did want to have some main dish options to serve as well. We dedicated one of our three Big Green Eggs to cooking a couple of Boston butts, but those wouldn’t be ready until the very end of the Eggfest. These relatively quick cooking Jerk Chicken Tacos made for a hearty lunchtime option, and the guys could even cook the chicken breasts alongside some of our other food.
Honestly, the chicken breasts for these tacos were so easy to prepare, they don’t even need a real recipe. Simply season chicken breasts liberally with jerk seasoning (a smoky seasoning that’s common in Caribbean food) and grill between 350 and 400 degrees Farenheit, until the chicken is cooked through. Let cool and chop into small pieces.
To prepare the Jerk Chicken Tacos, top soft flour tortillas with chopped chicken, shredded cheddar cheese, shredded lettuce, and homemade mango salsa (see recipe below). The sweet salsa has its own Caribbean flair and pairs perfectly with the chicken’s smoky heat.
3 ripe mangos, peeled and chopped
1 cucumber, peeled, seeded, and cored
1 large red bell pepper, chopped
2 jalapeños, cored and chopped
1 small red onion, chopped
1 Tbsp olive oil
Juice of 2 limes
Chopped cilantro to taste
Salt and pepper to taste
Mix all ingredients together and refrigerate for at least 1 hour.
What’s your favorite summer taco recipe?