Jamaica Jerk Chicken Tacos

with Charred Corn Salsa & Coconut Sweet Chilli Mayo

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Step 1

Cut the chicken breast into 1cm strips. In a medium bowl, combine the mild caribbean Jerk Seasoning, the salt and a drizzle of olive oil. Add the chicken and toss to coat. Set aside.

Step 2

Drain the sweetcorn (see ingredients). Finely chop the red onion. Grate the carrot. Roughly chop the coriander. Shred the cos Lettuce.

Step 3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the sweetcorn, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a second medium bowl. Add the carrot, onion and coriander to the charred corn with a drizzle of olive oil and the white wine vinegar. Season with salt and pepper, then mix well and set aside.

Step 4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing until browned and cooked through, 5-6 minutes.

Step 5

While the chicken is cooking, beta the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 seconds bursts, until warmed through.

Step 6

Being everything to the table to serve. Fill the tortillas with some shredded cos Lettuce and jerk chicken. Top with the charred corn salsa and coconut sweet chilli mayonnaise.