Jamaican Jerk Chicken Tacos with Mango Lime Slaw

This is the time of year here in Utah where I’m over the cold and need some warm sunshine in my life. I dream of being on a beach somewhere tropical. Since that’s not happening anytime soon, I have to get creative in order to get out of my winter funk. That’s where my Jamaican Jerk Chicken Tacos with Mango Lime Slaw come to the rescue. The warm, spicy flavors take me back to our time in Jamaica 10 years ago! I made it yesterday on ABC4’s Good Things Utah and it was a hit! Watch me make it here!

Ben and I went on a cruise 10 years ago and we had authentic Jerk Chicken when we stopped in Haiti then again when we were in Jamaica. I fell in love with the sweet and spicy flavors! In Haiti we had the real deal-grilled Jerk Chicken on a huge outdoor grill (wish I had pics). Then in Jamaica we just went to a Hard Rock Cafe and they had the BEST Jerk Chicken sandwich served with a guava based sauce. We loved the sauce so much that they gave us a bottle! Ever since that trip, we have been making Jerk Chicken on the grill using store-bought spice blends.

I was taking pics of food back in 2010 before it was even cool to do it! Ha!
With our awesome, crazy, funny tour guide, Alfonso, in Ochos Rios, Jamaica.

I am always trying to come up with new taco recipes because they’re my favorite food and can be so versatile. I have had these Jerk Chicken ones in mind for a long time and am so so happy with how it turned out. You just add some chicken breasts to your slow cooker along with onions, garlic, jalapenos, and lots of spices like cinnamon, nutmeg and allspice. Sounds like a weird combo but trust me it’s amazing! When it’s done you just shred it and serve on tortillas with the Mango Lime Slaw. You can also grill the chicken instead!

Just throw it all in and let it cook. So easy and feeds a crowd! Omit the broth but leave everything else if you’d rather grill the chicken.

Now let’s talk about the slaw. Oh my goodness! My Mango Lime Slaw is so simple yet so crazy delicious! Mango, red onion, jalapeno, cilantro, lime juice, and mayo are blended up then tossed with slaw mix. It is bright, tangy and pairs so well with the sweet and spicy chicken. It makes for the perfect bite!

Fun fact: the lighting in the TV studio is terrible for food pics! This is the best I could do. I guess I need to make it again to get some better pics-oh darn!

You know what else is great about these tacos? Kids love them! My own kids devoured them. My 12 year old is soooo picky and went back for thirds! At the Good Things Utah station, there were a bunch of kids in the audience that got to have some and they all loved them too. You’d think that the unique combo of flavors would be too much for kids but that’s not the case. It has just enough spice not to overwhelm and the sweetness is just so yummy!

You need to get these on your menu ASAP! Feeling the winter blues? Take a trip to the islands in your own kitchen! You’ll love these Jamaican Jerk Chicken Tacos with Mango Lime Slaw. They are one of my favorite recipe creations yet!

Jamaican Jerk Chicken Tacos with Mango Lime Slaw


For the chicken:
3 large boneless, skinless chicken breasts
1 small yellow onion, chopped
2-3 jalapeños-stems removed, sliced in half, seeds removed
1 cup chicken broth
3 cloves garlic, minced
3 TB soy sauce
1/3 cup brown sugar
1 teaspoon ground thyme
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper

For the slaw:
14 oz bag traditional slaw
1 1/2 cups mango, fresh or frozen (thawed)
2 limes, juiced
Cilantro, 1/3 bunch
1/2 red onion, rough chopped
1/2 jalapeño, stem and seeds removed
1 teaspoon salt
3/4 cup mayonnaise

Additional ingredients:
Flour tortillas
Avocado slices
Queso fresco


Place chicken in slow cooker then add onions and jalapeño. Mix all remaining ingredients in a bowl then pour over chicken. Cook on low for 6-7 hours or high for 3-4 hours. Shred chicken in the slow cooker with the broth (or remove, shred, and place back into broth).

To make slaw, place mango, lime juice, cilantro, onion, jalapeño and salt in a food processor or blender. Blend until mostly smooth. Add mayo and blend. Place slaw into medium/ large bowl and add 1 cup of mango mixture then toss to combine. Save remaining sauce for garnish.

Place chicken in tortillas and top with slaw. Garnish with avocado, queso fresco and extra dressing (if desired).

1. You can also grill the chicken. Place chicken breasts in a zip top bag and add all chicken ingredients minus the broth. Marinate for 3 or more hours then grill. Slice to serve on tacos.
2. Leave seeds in jalapeños for extra spice. Not spicy enough? Add some cayenne pepper.

Chicken Tinga Tacos with Cilantro Ranch Slaw

I have a delicious new recipe for y’all that is going to spice up your Taco Tuesdays! Chicken Tinga is a Mexican dish made with shredded chicken in a sauce made mostly from tomatoes and chipotle peppers in adobo sauce. It is my new favorite chicken taco recipe for sure! It is slightly spicy but I am a wimp with spice and love it. My girls who are even bigger wimps loved it! The slaw is super flavorful and cools off the spice of the chicken perfectly. The dressing that goes on it is SO good that we use it as a dip. Like, just give me a straw! It is THAT good! Make sure to check the notes below for tips on using up the extra meat and dressing because this makes a lot! If you need to feed a crowd, this will be a sure winner! (Sponsored post for Lee’s Marketplace)

*Items on sale at Lee’s Marketplace from July 16-22: chicken breasts, Hidden Valley dressing mix, mayonnaise, limes, chipotle peppers, onions, cumin (Badia brand), tortillas, black pepper

Chicken Tinga Tacos with Cilantro Ranch Slaw

  • Servings: 8+
  • Difficulty: easy
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For the chicken:
4-5 lbs boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 (14 oz each) cans fire roasted diced tomatoes
1-2 canned chipotle peppers in adobo sauce
½ large yellow onion, cut into large chunks
5 large cloves garlic

For the slaw:
1 bag (14 oz) classic coleslaw
1 packet Hidden Vallen Ranch Dressing mix
1 cup mayonnaise (light is ok)
½ cup buttermilk
1 bunch fresh cilantro
½ large jalapeno, seeded
2 tomatillos, husked and cut into fourths
1 large clove garlic
1 lime, juiced

For serving:
Flour or corn tortillas
Avocado slices


Place chicken breasts in slow cooker. Sprinkle garlic powder, onion powder, cumin, oregano, salt and pepper on top. In a food processor or blender, add tomatoes, chipotle peppers, onion, and garlic. Blend until smooth. Pour over chicken and cook for 4 hours on high or 8 hours on low. Remove chicken and shred with two forks. Add back to sauce and stir to combine. Keep warm.

In a food processor or blender, add ranch dressing mix, mayo, buttermilk, cilantro, jalapeno, tomatillos, garlic and lime juice. Blend until smooth. Add coleslaw mix to a medium-sized bowl then add 1 cup of the dressing. Toss to combine. Reserve extra dressing.
Place chicken in tortillas and top with slaw. Optional: garnish with avocado, cilantro, and/or extra dressing.

***Note: This makes A LOT of chicken but I prefer to make a large amount of taco meat and freeze the leftovers. Cook once eat twice (or more)! Also, the dressing makes a lot too, so if you are feeding a crowd, use 2-3 bags of slaw mix and you’ll use all of the dressing. All of the meat could feed at least 12 people.