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Jamaican Jerk Chicken Tacos with Baby Spinach Slaw & Smokey Aioli Recipe

Jamaican Jerk Chicken Tacos with Baby Spinach Slaw & Smokey Aioli recipe
HelloFresh

Chicken tenderloins are all the rage so pile them up high in this taco dinner delight, packed full of Caribbean flavours that deserve some recognition. Thank you Caribbean jerk seasoning!

Ingredients

1 olive oil
1 bag baby spinach leaves
1 carrot
1 packet chicken tenderloins
20 g plant-based butter (for the sauce)
6 mini flour tortillas
1 bag shredded cabbage mix
1 drizzle vinegar (white wine or rice wine)
1 packet plant-based smokey aioli
1 sachet mild Caribbean jerk seasoning

Method

1
• Roughly chop baby spinach leaves.
2
• Grate carrot.
3
• Heat a large frying pan to a medium-high heat with a drizzle of olive oil.
4
• Cook chicken tenderloins, tossing occasionally, until browned, 3-4 minutes.
5
• Add mild Caribbean jerk seasoning and plant-based butter, tossing, until fragrant, 1 minute.
6
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
7
• In a large bowl, combine spinach, shredded cabbage mix, carrot, a drizzle of olive oil and of vinegar. Season to taste.
8
• Spread each tortilla with plant-based smokey aioli then fill with baby spinach slaw and Jamaican jerk chicken. Enjoy!
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