If you open my refrigerator on any given day, you’ll find a bulk-sized bag of 6” inch flour tortilla. They make it so simple to put together a quick meal, from a morning breakfast burrito to a well-planned fajita dinner, or even a cold wrap sandwich that can be eaten on the go.  Quesadillas are popular in my house too; and of course, tacos.

A few months ago, I posted a photo of these jerk chicken tacos from a dinner I prepared. I received loads of requests for the recipe, but, because it involves multiple steps, I never shared it. At last, I finally completed the nutrition analysis and am sharing the recipe. I make my own jerk seasoning blend, which I intend to post eventually. For now, I share how to prepare the jerk chicken, the citrus salsa and the spicy cream sauce. The combination of these flavors is amazing. I hope you love it as much as my family does.

Jerk Chicken Tacos with Citrus Sala

Author: Heather Mangieri, RDN


  • 1.5 pounds Boneless Skinless Chicken Breast Jerk Chicken
  • 2 tbsp Olive Oil Jerk Chicken
  • 1/4 cup Lime Juice Jerk Chicken
  • 2 tbsp Jerk Seasoning Jerk Chicken
  • 1/2 tsp Salt Salsa
  • 1 cup Pineapple Salsa
  • 1 Medium Orange Diced Salsa
  • 1 Medium Tomato Diced Salsa
  • 1/2 Red Onion Diced Salsa
  • 1 Jalapeno Diced (optional) Salsa
  • 1/4 cup Cilantro Diced Salsa
  • 1/2 cup Fat Free Sour Cream Spicy Cream Sauce
  • 1/4 cup Non-Fat Greek Yogurt (plain) Spicy Cream Sauce
  • 1 tbsp Habanero Sauce Spicy Cream Sauce
  • 12 Flour or Corn Small Tortillas Taco Shells


  • Jerk Chicken- Cut chicken breasts into bite size pieces. In a medium bowl, combine diced chicken, lemon juice, 1 tbsp. oil and jerk seasoning, making sure the chicken is evenly coated. Let marinate for 5-10 minutes.
    Make the Salsa- While the chicken is marinating, make the salsa. Dice the pineapple, orange, tomato, red onion and jalapeno pepper then put in a bowl. Add the chopped cilantro and salt. Stir well. Set aside.
    Make the Spicy Cream Sauce- Combine the sour cream, Greek yogurt and the habanero sauce. Stir well. Set aside.
    Add the rest of the oil to a skillet and warm over medium-high heat. Add the seasoned chicken to the oil and cook until done (internal temperature should reach 165 degrees), ~ 5-7 minutes.
    Spoon chicken onto warm taco shells, top with salsa and a spoonful of creamy sauce. Garnish with cilantro.


Recipe Makes: 6 Servings          Serving Size: 2 Tacos
Nutrition Facts (per serving): 400 Calories, 43 Carbohydrates, 2 Fiber, 32 g Protein, 12 g Total Fat, 2.5 g Saturated Fat, 550 mg Sodium, 6% daily iron, 71 mg daily calcium, 581 mg daily potassium

If you try this recipe, let me know what you think. Leave a comment below, or share a picture with me! Make sure to tag #HeatherMangieri on IG so that I can find it.


Nutrition CheckUp Meal Planning Serving:  = 3 CHO; 4 PRO; 2.5 FAT

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