Bae Rating: 4/5 Jerk Chicken tacos aren't terribly complicated but will definitely impress that special someone. Who doesn't love tacos? Throw this together with a fire presentation and a few homemade margaritas and date night is lit.

Vibes: Definitely feeling like an island ting on this one. Popcaan should fit the vibes just right.

Ingredients:

Cilantro-Lime Slaw
2 cups of carrots, julienned (you can buy a bag of matchstick carrots at the grocery store)
2 cups of red cabbage, shredded (you can buy this at the grocery store too)
½ cup of cilantro, chopped
½ cup of green onions, sliced
2 tbs of mayonnaise (I used Hellmans)
2 tbs of lime juice
1 tsp of chili powder
The zest of 1 lime

Avocado Sour Cream
2 ripe avocados
½ cup of sour cream
1 tsp of sea salt
1 tbs of lime juice

Chicken
1 ½ lb of thin sliced boneless skinless chicken breasts
3 tbs of jerk chicken marinade (I use Walkerswood Jerk Marinade)
1 tbs of olive oil
1 ½ tsp of sea salt

Salsa
2 ½ cups of diced mango (about 3 mangos)
1 jalapeño pepper, seeded and finely chopped
½ cup of red onion, chopped
¼ cup of cilantro, chopped
¼ tsp of sea salt
½ tsp of chili powder
1 tbs of olive oil
1 tbs of red wine vinegar

Small flour tortillas

Instructions:

Jerk Chicken:

Whisk all of the ingredients except salt together in a bowl and set aside.
Take your chicken breasts out of the packaging, and take a good look at them. Are they all even and the same thickness? If not, pound them out until they’re even. This will ensure that they cook evenly.
Put the chicken breasts in the bowl with the marinade, and make sure they’re evenly covered. Marinate the chicken for at LEAST 3 hours, or overnight.
Grill the chicken over medium heat until it reaches 165 degrees. Invest in a meat thermometer so you don’t cut your chicken open to see if it’s done. Y’all love letting all the juice run out. Stop making dry chicken, please and thank you.

Mango Salsa:

Combine all ingredients in a large bowl, cover and refrigerate. This tastes best after at least 3 hours in the refrigerator, or overnight.

Cilantro-Lime Slaw:

Put the julienned carrots and shredded cabbage in a large bowl. I used a mandoline slicer for the carrots and the cabbage, but you can buy everything pre-shredded at the grocery store.
In a small bowl, or a measuring cup, whisk the remaining ingredients together.
Pour it over the cabbage and carrots, and stir until everything is evenly coated. Let slaw chill for at least 3 hours, or overnight.

Avocado Sour Cream

Cut the avocados in half, pit them, and remove the skin. Dice into cubes.
Put the avocado cubes, sour cream, lime juice and sea salt in a blender or food processor
Pulse until it’s creamy. Serve immediately.

To Plate:

Toast a tortilla over open flame on a gas burner, or warm in a pan
Spoon the avocado crema directly onto the tortilla
Then add the sliced chicken
Top with slaw, and then mango salsa
Grub to your heart’s content