Jerk Chicken & Simple Vinaigrette Slaw Tacos (GF)
Prep time
Cook time
Total time
Serves: 4
  • For the Jerk Chicken
  • 4 6oz chicken breasts
  • 1 teaspoon thyme
  • 1 teaspoon chili powder
  • 1 jalapeno pepper, cored, seeded, finely chopped
  • 2 cloves of garlic, pressed
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 teaspoon freshly ground black pepper
  • Pinch of sea salt
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon ground cloves
  • For the Slaw
  • 2 cup kale, "massaged" with salt to wilt slightly
  • 1 cup shredded red cabbage
  • ½ cup shredded green cabbage
  • ½ cup shredded carrot
  • 1 tablespoon dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 packet stevia (or 1 tablespoon honey)
  • ½ tsp ground or whole coriander (I used whole, and crushed it slightly)
  • ½ tsp celery seeds
  • dash of salt and pepper
  • 12 small soft corn tortillas ( I used El Mercado, locally made, with no additives or preservatives)
  1. Combine all of the spices for the jerk chicken seasoning with the lime juice and olive oil and rub over each chicken breast to create a good coating. Marinate for at least 30 minutes in a baking dish.
  2. Meanwhile assemble the slaw. Whisk together the mustard, olive oil, vinegar, stevia, celery seeds, coriander, and salt and pepper.
  3. Place the kale in a large bowl and "massage" lightly with a sprinkle of salt until slightly wilted. Add in the cabbage and carrots.
  4. Pour the dressing over the slaw and mix well to combine. Put in the refrigerator.
  5. Preheat oven to 375. Put marinated chicken (in the original baking dish) into the oven and bake for 20-25 minutes or until done. Let cool slightly then shred chicken into strips or chunks.
  6. Warm corn tortillas shortly in the oven or microwave and top each with about 1½ oz of jerk chicken and a ¼ cup of slaw.
  7. Drizzle with some hot sauce (optional) and enjoy!
Nutritional Information
Serving size: Per 3 tacos w/ 1.5oz chicken & ¼ cup slaw each Calories: 377 kcal Fat: 11g Carbohydrates: 40g Sugar: 2g Fiber: 5g Protein: 34g
Recipe by Nutrition in the Kitch at