Jerk seasoning brings chile, garlic, ginger, thyme, cinnamon, nutmeg, and cloves to these chicken tacos. Rather than cover that spice with a creamy slaw, the recipe fills each corn tortilla with cabbage, kale, carrot, and a Dijon cider vinaigrette.
Apple cider vinegar gives the slaw its sharp edge, Dijon mustard adds bite, and olive oil coats the vegetables. The slaw can sit in the refrigerator while the chicken marinates and bakes.
Jerk Seasoning Starts With More Than Chili Powder
Four chicken breasts get coated with thyme, chili powder, chopped jalapeño, pressed garlic, ginger, nutmeg, cinnamon, black pepper, cloves, and salt. Lime juice and olive oil turn the dry spices into a coating that can be rubbed across the meat.
Leave the chicken in the baking dish for at least 30 minutes. That gives the spice mixture time to sit on the meat before it goes into a 375°F oven.
Kale Joins Red and Green Cabbage in the Slaw
Two cups of kale make up the largest part of the slaw. Massage the leaves with a small amount of salt to soften them before adding shredded red cabbage, green cabbage, and carrot.
The mix gives each taco several textures rather than using cabbage alone. Keep the vegetables raw so they hold their bite against the baked chicken.
Dijon and Apple Cider Vinegar Replace the Mayo Dressing
Whisk Dijon mustard with extra virgin olive oil and apple cider vinegar. Celery seeds and coriander go into the dressing with salt and pepper, while stevia or honey can temper the vinegar.
Pour the vinaigrette over the vegetables and toss until coated. Refrigerate the slaw while the chicken cooks rather than leaving it at room temperature.
Bake the Chicken Before Cutting It for the Tacos
The marinated chicken needs about 20 to 25 minutes at 375°F, or until it reaches a safe internal temperature of 165°F. Give it a short rest after it comes out of the oven, then cut or shred it into pieces that fit inside the tortillas.
The spice coating stays with the chicken as it is divided, so each taco gets jalapeño, lime, garlic, and the jerk spice mix rather than relying on sauce added at the end.
Corn Tortillas Hold Chicken and Cider Slaw
Warm 12 small corn tortillas before filling them. Add jerk chicken first, followed by about a quarter cup of the chilled slaw. Hot sauce can go over the top for more heat.
The vinaigrette does more than remove mayo from the recipe. Its cider vinegar and Dijon cut through the seasoned chicken, while cabbage, carrot, and kale bring a fresh crunch to each tortilla.
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