Jerk seasoning is one of my secret weapons for nights that I want big flavor but don’t feel like spending a ton of time in the kitchen. With it’s bold combination of allspice, scotch bonnet peppers, and cinnamon perk up just about anything! Rub it on some pork chops and throw them on the grill or use it as a marinade for smoked jerk chicken thighs – it’s basically my favorite flavor of summer.
For these jerk chicken tacos, I poach chicken thighs in a citrusy jerk marinade before topping them off with pepper jack cheese and a pineapple-avocado salsa. The sweet salsa and creamy cheese balances out the heat of the chicken for a sweet and spicy taco that we love!
Albany is so far behind the times when it comes to food trends. I think the FroYo trend finally hit its peak here this summer – what, five years late? Food trucks are just starting to gain popularity, but there are still no Korean tacos in sight. At the going rate, I figure we still have two years or so before they start making an appearance. (Korean in general is tricky to find, although there is a decent place to get bi bim bap.)
Luckily I’m pretty good at reverse engineering the flavors that I’ve had when I’ve visited other, more on-the-ball places. Sometimes I even get paid to do it. (Yup, this is another one of the recipes I put together for Old El Paso.)
I still remember the first time I ate fish tacos, way back when I lived in DC. I had seen them in an advertisement and decided that I absolutely had to have them for lunch. I walked about three-quarters of a mile (in heels!) to the place that had them and put in my order. After waiting for what felt like forever, I was presented with greasy fried fish in gummy tortillas. So disappointing. Totally not worth the achy feet (or the $10).
Thankfully, that was several years ago so I’ve had lots of time to perfect my own recipe. These tacos are nothing like those other ones. Instead of being heavy and greasy, they’re light and fresh. The fish is marinated in a mix of citrus juices and spices and then grilled. Stuff that into some grilled flour tortillas and top it with spicy pickled onions (one of my favorite condiments ever) and salsa verde for a simple, fresh meal that reminds me of the beach.