Jerk Chicken Tacos With Yellow Juanita Piquanté BBQ Jerk Sauce

Ingredients

• PEPPADEW® Yellow Piquanté Peppers
• Yellow Pepper BBQ Jerk Sauce:
• 1 Scotch Bonnet pepper (deseeded)
• 1 thumb-sized piece fresh ginger
• 2 garlic cloves
• Juice of 1 lime
• ½ jar PEPPADEW® Yellow Piquanté Peppers
• 1 tbsp soy sauce
• Jerk spices: 1 tsp nutmeg, 1 tsp cinnamon, 1 tbsp ground allspice, 1 tsp paprika
• 6 oz tomato paste
• 3 tbsp honey or maple syrup
• 3 thyme sprigs
• 3 tbsp water
• Grilled Jerk Corn:
• 6 oz canned corn
• Jerk spices (same as above)
• Jerk Chicken:
• 3 chicken breasts
• Jerk spices (same as above)
• To Assemble:
• 6 corn tortillas or fajitas
• PEPPADEW® Yellow Piquanté Peppers
• 3 plantains
• 1 mango, diced
• ½ red onion, diced
• Fresh cilantro, chopped

A Caribbean-inspired taco bursting with bold flavors! Sweet and smoky homemade Yellow Piquanté Pepper BBQ jerk sauce coats tender chicken, paired with fried plantains, grilled jerk corn, fresh mango salsa, and whole PEPPADEW® Yellow Piquanté Peppers. Perfect for summer gatherings.

Method

1. 1 Make the jerk sauce: blend Scotch Bonnet, ginger, garlic, lime juice, half jar of Yellow Piquanté Peppers, soy sauce, jerk spices, tomato paste, honey, thyme, and water until smooth.
2. 2 Pound chicken breasts slightly thinner. Marinate in half the jerk sauce; reserve the rest for basting.
3. 3 Fry plantain slices in oil until golden; drain on paper towels.
4. 4 Toss corn with jerk spices; grill in a hot pan for a few minutes.
5. 5 Cook chicken in a hot skillet: 10 minutes per side, brushing with jerk sauce. Rest, then slice thinly.
6. 6 Warm tortillas. Assemble tacos with jerk sauce, sliced chicken, grilled corn, plantains, mango, onion, and whole Yellow Piquanté Peppers. Garnish with cilantro and extra sauce.

Serve with extra jerk sauce and a side of fresh salad for a tropical feast.