Jerk Chicken Tacos with Sweet Mango Pepper Salsa

Jerk Chicken Tacos with Sweet Mango Pepper Salsa

*Jerk Alert* These are not your typical tacos.  I heard about this amazingly unusual food truck in LA that does Korean BBQ tacos (think short rib tacos and kimchi quesadillas) and a lightbulb went off.  Tacos, like pizza and sandwiches, can be topped with just about anything.  So I started making tandoori chicken tacos with raita yogurt sauce with tomato and cucumber salsa.  And then I combined spicy jerk chicken and some sweet mango salsa to create a tropical-inspired taco.  Sort of like going to Jamaica and Mexico all in one bite. 

jerk taco close up

Juicy marinated meat baked off easily in the oven and fresh salsa on top of a soft corn tortilla is all kinds of yummy and is easy enough to whip up during the week.  I buy my jerk seasoning in a jar and marinate overnight if possible, or in a pinch, just coat the chicken thighs in the sauce before baking.  While the chicken is in the oven, I get my dice on and prepare the salsa and in about 30 minutes, dinner is done.  A summertime meal that almost makes me feel like I’m on vacation.  Almost.

PS – Jerk sauce can be super spicy so reduce or add as much as you like.  Also, I fully admit that this is by no means the traditional way to cook jerk.  But then again, this isn’t really a traditional taco.  Keep calm and taco on.

jerk chicken taco trio

Jerk Chicken Tacos with Sweet Mango Pepper Salsa

Juicy marinated meat baked off easily in the oven and fresh salsa on top of a soft corn tortilla is all kinds of yummy and is easy enough to whip up during the week.
Course: Main Course, Side Dish
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free
Keyword: chicken, corn, dairy-free, gluten-free, poultry, soy-free, spicy, tacos, tomato, tortilla, vegetables, yeast-free
Servings: 4
Author: ness

INGREDIENTS

Jerk Chicken

  • 6 boneless skinless chicken thighs (trimmed of fat, rinsed and dried)
  • 1 Tbsp jerk chicken marinade (I used Grace brand)
  • 1 tsp canola oil

Sweet Mango Pepper Salsa

  • 1/2 large mango (finely diced)
  • 1/2 sweet pepper (yellow or red, finely diced)
  • 1/2 pint cherry tomatoes (cut into quarters)
  • 3 Tbsp red or Spanish onion (finely diced)
  • 3 Tbsp fresh cilantro (finely chopped)
  • juice of half a lime
  • pinch salt

Tacos & Garnishes

  • Soft corn tortillas (2 to 3 per person)
  • Corn tortilla chips
  • Lime wedges
  • Shredded lettuce
  • Hot sauce

INSTRUCTIONS

  • Pre-heat oven to 400 degrees. I a medium bowl, add chicken, jerk sauce, and oil and toss to evenly coat chicken. Marinate for 30 minutes up to overnight. Lay chicken flat in foil-lined baking dish and bake for 15 minutes or until chicken is cooked through. Let rest five minutes before slicing.
  • While chicken is baking, prepare salsa and set aside. Heat a small frying pan to medium heat and add tortillas to warm through. Once tortillas is heated, store on a plate lined with clean dish towel and cover, or add to tortilla warmer. Continue until all tortillas are warmed. Serve chicken, salsa, and tortillas with lime wedges, shredded lettuce, corn chips, and hot sauces.
Jerk sauce can be super spicy so reduce or add as much as you like. Also, I fully admit that this is by no means the traditional way to cook jerk. But then again, this isn't really a traditional taco. Keep calm and taco on.
Links: Tortilla warmer
Mexican Salad with Honey Lime Dressing

Mexican Salad with Honey Lime Dressing

Happy Cinco de Mayo!  The fifth of May is a day of celebration and reminds me of all the fun times I had living in Arizona, enjoying all the benefits of living in a mucho Mexican-influenced town.  This salad is so fresh and flavourful, yet hearty and packed with protein to keep you full for hours.  It’d be great at a summer barbecue or as a side to some fish tacos.

I’ve been packing this salad for lunch all week, served atop crisp romaine lettuce, topped with roasted tomatillo avocado salsa from my fave brand Mad Mexican, and some tortilla chips.  If only I could enjoy a fresh margarita at my desk to wash this down.  Sigh… dare to dream.

mexican salad birdseye

MEXICAN SALAD WITH HONEY LIME DRESSING

I've been packing this salad for lunch all week, served atop crisp romaine lettuce, topped with roasted tomatillo avocado salsa from my fave brand Mad Mexican, and some tortilla chips. If only I could enjoy a fresh margarita at my desk to wash this down. Sigh... dare to dream.
Course: Main Course, Salad, Side Dish
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegan
Keyword: avocado, corn, dairy-free, egg-free, fast, gluten-free, nut-free, soy-free, tacos, tomato, tortilla, vegetables
Servings: 6
Author: ness

INGREDIENTS

  • 1 15 oz can black beans (preferably low sodium, rinsed)
  • 1 12 oz can whole kernal corn (preferably low sodium, rinsed)
  • 1 English cucumber (peeled and diced)
  • 1 pint cherry tomatoes (halved)
  • 1 large avocado or 2 small (cubed)
  • 1/2 red onion (finely diced)
  • 1/2 lb imitation king crab meat
  • 3 Tbsp fresh cilantro (chopped)
  • 1 Tbsp fresh chives (chopped)
  • 4 Tbsp fresh lime juice
  • 2 Tbsp honey
  • Salt and pepper to taste

INSTRUCTIONS

  • Combine beans, corn, crab meat, and vegetables together. Whisk honey and lime, add to salad, and toss to combine. Add salt and pepper to taste, serve with tortilla chips and guacamole. To make vegetarian, omit king crab. To make vegan, replace honey with agave nectar or 1 to 2 teaspoons of sugar.
Mexican Tortilla Soup with Shrimp

Mexican Tortilla Soup with Shrimp

This dish is hearty, deliciously satisfying, and super easy to make – it’s a variation of traditional Mexican tortilla chicken soup.  Suprising, even though I lived in Arizona where Mexican food is amazing and bountiful, I didn’t make this soup until I got back to Canada.  I guess it’s the cold dark winter months that’s got me craving a taste of sunny Scottsdale, which is warm and wonderful this time of year. Dear Scottsdale, I miss you.  Send over some summer while I make this soup and remember the good times we had together.

PS – make this soup ahead of time and reheat mid-week with a grilled cheese sandwich or quesadilla for a fast comfort food dinner.

rainbow carrots celery onion
jalapeno diced

I happened to find some colourful carrots at the market over the weekend, but normally I would use regular carrots.  And that may look like a lot of jalapeno, but this recipe makes quite a bit of soup and it adds a nice flavour and not a lot of heat. Also, when using canned tomatoes for this soup, get the crushed kind if possible. I only had whole tomatoes in my pantry, so I did a little puree after it was done to break up the big chunks.

organic chicken bouillon
cumin coriander canned tomatoes

Lately, I’ve started using organic chicken bouillon cubes – no msg.  This recipe was based on Ina Garten’s ‘Barefoot Contessa at Home’ cookbook and she’s got a great recipe for homemade chicken stock. If I had more time and freezer space, I would make buckets of homemade stock. But for now, these cubes are a lifesaver.  PS – this brand has a ridiculously high amount of sodium, so maybe try one that has less or use less of it.

Not a fan of shrimp? Chicken is the traditional way to serve this soup and store-bought roasted chicken is a great way to easily switch it up.  Just shred the chicken breast and add it in when the recipe calls for shrimp.  Or throw in some canned black beans for a vegetarian option. Either way, it’s a belly-warming delicious soup that will wipe your winter blues away without packing on the pounds.

tortilla soup 3

 

Mexican Tortilla Soup with Shrimp

This dish is hearty, deliciously satisfying, and super easy to make - it's a variation of traditional Mexican tortilla chicken soup. Suprising, even though I lived in Arizona where Mexican food is amazing and bountiful, I didn't make this soup until I got back to Canada.
Course: Appetizer, Main Course, Snack, Soup
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegan, Vegetarian
Keyword: avocado, barefoot contessa, corn, dairy-free, egg-free, gluten-free, nut-free, soy-free, spicy, tacos, tomato, vegetables, yeast-free
Servings: 8
Author: ness

INGREDIENTS

  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 3 tbsp olive oil
  • 6 garlic cloves (minced)
  • 2 Liters/quarts water
  • 2 organic chicken bouillon cubes
  • 1 can whole tomatoes (28 oz can)
  • 2 to 4 jalapeno peppers
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • ¼ cup chopped fresh coriander/cilantro
  • 36 to 40 medium sized raw shrimp (peeled and deveined)

To serve:

  • 6 to 8 corn tortillas (cut into ½” strips)
  • 1 avocado
  • Sour cream (optional)
  • Shredded cheddar cheese (optional)
  • Corn tortilla chips (optional)

INSTRUCTIONS

  • In a medium pot, bring water to boil and add chicken bouillon cubes to make stock. Set aside.
  • In a large stock pot, heat olive oil and add onions, celery and carrots. Cook on medium low heat for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds.
  • Add stock, canned tomatoes with juices, jalapenos, cumin, coriander, and ground black pepper. Add half the tortilla strips and stir to combine. Bring to a boil and lower heat to simmer covered for 25 minutes. Stir in chopped cilantro. Taste and add salt if needed.
  • Before serving, add the shrimp to the soup. The shrimp will be cooked after two minutes or when shrimp pink. To serve, add cubed avocado and garnish with remaining tortilla strips and fresh coriander sprigs. Add a dollop of sour cream, grated cheddar cheese and broken corn tortilla chips if desired.
Adapted from Ina Garten's Barefoot Contessa at Home
Goat Cheese Fundido

Goat Cheese Fundido

It’s getting cold out and that means it’s time to stay inside a little more.  More sofa nights, more friends coming over for dinner or drinks, plus a solid fall season of prime time TV.  And time for more delicious cheesy appetizers.  This one is very different from my last post, being a little spicy and savoury, but it’s no less satisfying.  Enter the yummy goat cheese fundido.

It’s getting cold out and that means it’s time to stay inside a little more.  More sofa nights, more friends coming over for dinner or drinks, plus a solid fall season of prime time TV.  And time for more delicious cheesy appetizers.  This one is very different from my last post, being a little spicy and savoury, but it’s no less satisfying.  Enter the yummy goat cheese fundido.

tom onion jalapeno

I discovered this fundido (Spanish for ‘melted cheese’) at Elote Cafe up in Sedona.  It’s basically a warm homemade salsa topped with goat cheese on top, baked, and served with corn chips or folded up into warm soft tortillas.  A tasty and hearty appetizer perfect for cold nights and best served with an ice-cold Margarita or Mexican beer.  It’s a delicious and comforting alternative to the standard 7 layer dip and much easier to make.

onion jalapeno just added
cooked onion jalapeno mixture

This is super easy to whip up too – the ingredients just get some saute action before being topped with goat cheese and baked.  You can totally prepare this ahead of time before your guests arrive and just pop in the oven to serve.  While it’s baking, lightly pan fry the corn tortillas and place in a kitchen towel-lined plate to keep warm.  You can serve with some crispy corn tortilla chips too.

tomatoes in plate

The jalapeno peppers add a nice bit of heat without being too spicy.  Just remember to remove the seeds before adding.  But if you want more fire, leave the seeds in.  Either way, this fundido will be a huge hit like it was at my cousin Kim’s birthday fiesta.  I only got a picture of it right before I served it and by the time I went back for more shots, it was gone-dido.

goat cheese ready to bake fundido

Goat Cheese Fundido

I discovered this fundido (Spanish for 'melted cheese') at Elote Cafe up in Sedona. It's basically a warm homemade salsa topped with goat cheese on top, baked, and served with corn chips or folded up into warm soft tortillas. A tasty and hearty appetizer perfect for cold nights and best served with an ice-cold Margarita or Mexican beer. It's a delicious and comforting alternative to the standard 7 layer dip and much easier to make.
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegetarian
Keyword: cheese, corn, egg-free, fast, gluten-free, nut-free, soy-free, spicy, tacos, tomato, tortilla, vegetables, yeast-free
Servings: 4 as a starter
Author: ness

INGREDIENTS

  • 2 Tbsp olive oil
  • 1/2 cup diced onion
  • 3 cloves garlic (diced)
  • 1 jalapeno pepper (de-seeded and sliced)
  • 1 cup chopped tomato
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup or 8 oz. goat cheese
  • corn tortilla chips and soft corn tortillas for serving

INSTRUCTIONS

  • In a medium non-stick saucepan or wok, heat oil on medium-high heat. Saute the onion, garlic, and jalapeno peppers until lightly browned, about 5 - 6 minutes. Add the tomato, salt and pepper and simmer until slightly thickened.
  • Pre-heat oven to broil. Transfer the sauce into an oven-proof dish and crumble large chunks of the goat cheese on top of the dish. Place the dish in the oven and broil until the top is browned, about 8 minutes. Meanwhile, pan fry the soft corn tortillas in a clean frying pan on medium heat. Place in a tortilla warmer or wrap in a clean kitchen towel to keep warm.
Adapted from Elote Cafe Cookbook
Baked Salmon with Honey Mustard Herb Crust

Baked Salmon with Honey Mustard Herb Crust

This one is a crowd-pleaser.  Universal.  Finicky eaters who don’t like mustard, love this. Chinese aunties who like their fish steamed or fried, dig it.  Hardcore meat lovers are into it.  Basically, this describes my family.  And I’ve served this to both my hubby’s side and my side, families full of great cooks/food critics/meat-eaters, and they were won over.  It’s so tasty that we limit how often we make this at home.  Why?  Because we don’t want to get tired of it and stop making it (this is what happened to my mom’s baked Thai salmon – seriously, I’ve banned it for about 12 years now due to overkill).

Confession: Originally, this is my hubby’s recipe.  What’s his is mine right?  Right??  Anyway, he didn’t invent it, he found it here and we’ve modified over the years.  There’s a reason why it has 4.5 stars, 1,300+ reviews, and been saved almost 50,000 times – it’s delicious and easy.  Thank you, Esmee for posting this and thank you hubby for making it for me. 

prepared salmon before baking w notes

There are 3 parts to this fish: 1) Salmon 2) Honey Mustard, and 3) Crust. 

1) Salmon: Depending on who you are feeding, you can make this for one or scale it up for a crowd.  I’ve done both.   It’s the same amount of work and leftover salmon is great cold on a salad. 

2) Honey Mustard: AKA the glue to hold the crust in place and adds yummy flavour.  Dijon mustard is best, grainy or smooth.  Honey doesn’t really matter, I’ve used the inexpensive one in the bear squeeze bottle, and overpriced wild clover honey from the market.  Both taste great.  Equal parts of dijon mustard and honey.

3) Crust: A blend of herbs, garlic, bread crumbs, oil, and nuts (optional).  My Chinese family likes the flavour of coriander, a fresh herb we use often in cooking so this suits their palettes best.  Parsley is super flavourful too.  I use whatever I have on hand or sometimes a combo.  Bread crumbs are gluten-free – sometimes I’ve blended some old bread, crackers, or some cereal in a pinch.  I used corn crumbs for the one shown here.   Nut-wise, I like walnuts, if using.  I ran out, so didn’t use them here.

 Cooking times for this varies depending on the size of the salmon.  Single servings like this one take about 12 minutes.  If you’re in a rush, you can just lay all your portions on a baking sheet about 1 – 2″ apart.  You can also bake a large filet and depending on the size, can take from 25 to 35 minutes.  You can tell it’s done when you see the white oozy bits of the salmon poking out of the crust.  From beginning to end, this dish takes about 18 minutes, including prep and cooking time.  Simple enough for a weeknight dinner, and easy to jazz up for company.  Served with a salad in a honey dijon lemon dressing.

 

plated baked salmon 

 

Baked Salmon with Honey Mustard Herb Crust

This one is a crowd-pleaser. Universal. Finicky eaters who don't like mustard, love this. Chinese aunties who like their fish steamed or fried, dig it. Hardcore meat lovers are into it. Basically, this describes my family. And I've served this to both my hubby's side and my side, families full of great cooks/food critics/meat-eaters, and they were won over. It's so tasty that we limit how often we make this at home. Why? Because we don't want to get tired of it and stop making it (this is what happened to my mom's baked Thai salmon - seriously, I've banned it for about 12 years now due to overkill).
Course: Main Course
Diet: Gluten Free
Keyword: corn, dairy-free, egg-free, fast, fish & seafood, gluten-free, soy-free
Servings: 1
Author: ness

INGREDIENTS

  • 1 portion salmon filet (rinsed and dried)
  • salt and pepper
  • 1 tsp mustard
  • 1 tsp honey
  • 2 Tbsp fresh herbs (cilantro or parlsey or both)
  • 1 Tbsp gluten free bread crumbs
  • 1 clove garlic
  • 1 tsp canola oil
  • 1 Tbsp walnuts (optional)

INSTRUCTIONS

  • Preheat oven to 400 degrees. Lay salmon on foil on a baking tray. Season with salt and pepper. Mix honey and mustard together and spoon over salmon, coating it evenly.
  • In a mini chopper, combine herbs, bread crumbs, garlic, oil and walnuts, if using. Chop until finely blended. Spoon over salmon evenly including the sides.
  • Bake for 12 minutes or until done, you will see white oozy parts poking out of the crust. Serve with a salad and/or roast potatoes.

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