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CJ's Caribbean Jerk Chicken Tacos with Black Bean Mango Salsa

CJ's Caribbean Jerk  Chicken Tacos with Black Bean Mango Salsa


  • Chicken Cutlets
  • Corn or Flour Tortillas(small)
  • Caribbean Jerk Sear and Serve
  • Pre shredded Red and Green Cabbage (bagged)

Black bean Mango Salsa

  • 1/2 Cup Black Beans (rinsed)
  • 1 Fresh Mango (Peeled and Diced)
  • 1 Fresh Jalapeño
  • 1/4 Cup Chopped cilantro
  • 2 Limes

Caribbean Cream Sauce

  • Sour Cream
  • Caribbean Jerk Sear and Serve
  • Lime Juice
  • Salt
  • Pepper


  1. Pre heat your griddle to medium. While your heating up season your chicken cutlets by lightly coating with olive oil, kosher salt, and coarse black pepper. When seasoned up on both sides add your cutlets to the griddle top and cook. Flip when one side starts to brown and remove when done.
  2. While the chicken is cooking you can peel and dice your fresh mango and them to a mixing bowl. This can be time consuming so feel free to purchase your mango already pealed and diced up. Also you need to mince up a jalapeño, remove the seeds if you don’t want the heat. Mince half a red onion, chop up some fresh cilantro (roughly 1/4 cup cilantro) Add those to a bowl and squeeze the juice of 1 lime over the ingredients, season with kosher salt and coarse black pepper and set aside.
  3. Your chicken should be done at this point so remove the cutlets from the griddle, turn the heat down to medium low or even low and add half a cup of rinsed black beams to the griddle. Season with Kosher salt and coarse black pepper. Toss and allow to warm up.
  4. While your beans are heating chop your chicken cutlets up. Feel free to cut how you like, thin slices, small bites, whatever you like.
  5. When the beans are warmed up remove the beans and add them to the bowl of other ingredients, add a table spoon of olive oil, toss to incorporate the ingredients and set it aside.
  6. Time to bring your chopped chicken back to the griddle and add a healthy drizzle of the Blackstone Caribbean Jerk Serve and Sear. Toss to coat and allow the sauce to lightly reduce and thicken up on the chicken. You might do another round of sauce to get the sauce reduced and thick all over the chicken. When he chicken is done you can remove it from the griddle or slide to a cool side.
  7. In a small mixing bowl add 2 tbsp of sour cream, equal parts of the Caribbean jerk serve and sear and dash of crushed red pepper, a pinch of salt and pepper and the juice form half of a lime. Stir till smooth and set aside.
  8. Now that the chicken is done you can warm up your small taco size flour tortillas on the griddle. This is just to warm them up, not to get them crispy.
  9. Time to build. In your Blackstone Taco rack place a flour tortilla down in each spot add your chicken, a small amount of pre cut red and green cabbage, a spoon full of your black bean mango salsa, a light drizzle of your special Caribbean cream sauce and enjoy!

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