Caribbean Jerk Chicken Tacos


So my husband is from the Southside of Chicago. Some of the best food I have ever eaten has come from the Southside of Chicago. That being said, I am always down for a trip to Ain’t She Sweet Cafe located in the Bronzeville neighborhood. They serve a Caribbean Jerk Chicken Wrap that can’t be touched. It’s full of warm marinated chicken breast, cool crisp lettuce, and a “zesty” Jerk Sauce. In an attempt to satisfy my craving for this wrap, I had to find something similar that could tide me over in the mean time. Enter Jerk Chicken Tacos.

This recipe is one of our favorites because it’s a beautiful combination of spicy, sweet, and it can be done in the slow cooker! That means it can be prepared before the game and when you get back, your house smells amazing and dinner is practically ready. The mango salsa is necessary but I suggest you prepare it fresh, as it only takes about 10 minutes to do. 

Once again, you are impressing your guests while barely spending half an hour in the kitchen! For the sake of time and ease, I used a prepared Jerk seasoning and jazzed it up a bit. You are more than welcome to find a blender marinade but this one passed my husband’s seal of approval and I was able to get everything done before the baby started crying! That’s what matters the most right?


  • 1 ½ pounds of chicken breast*
  • 3 Tbsp of Jerk Seasoning 
  • 3 large cloves of garlic, crushed 
  • Juice of half a lime 
  • Juice of half an orange
  • 2 Tbsp of brown sugar 
  • 1 tablespoon of cilantro, chopped
  • salt + black pepper, to taste 

Mango Salsa 

  • 1 mango, cubed; about 1 Cup
  • 1 avocado, diced 
  • ½ a red onion, diced; about ½ Cup
  • cilantro, chopped
  • Juice of half a lime
  • salt + black pepper, to taste 


  • corn tortillas 
  • extra cilantro for serving 
  • limes for serving 


  1.  In a small bowl, mix the jerk seasoning, crushed garlic, and brown sugar together. Coat the chicken breast. 
  2.  Add the chicken to the slow cooker and squeeze lime juice and orange juice over the top. Add the crushed cilantro.
  3.  Cover with the lid and cook on high for 2 ½ hours or low for 5 hours. 
  4. The chicken should start to fall apart. Take two forks to shred the remaining pieces. 
  5.  Remove the chicken from the slow cooker and discard half of the remaining liquid. Replace the chicken to keep it moist. 

Serve on grilled corn tortillas topped with plenty of mango salsa, lime wedges, additional cilantro. 

Mango Salsa 

Mix all the prepared ingredients in a bowl. squeeze lime juice over the top and give it a stir. Add salt and pepper to your liking. Serve immediately.

*If serving more than 4, use three pounds of chicken and double all the ingredients