Spiced Jerk Chicken Tacos with Lime Crema and Pickled Red Onion

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft tortillas filled with jerk-seasoned grilled chicken, topped with tangy lime crema and vibrant pickled red onions for a Caribbean taco twist. This Caribbean recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, olive oil, jerk seasoning blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Caribbean cuisine 360 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons jerk seasoning blend
8 small corn tortillas
1 small, thinly sliced red onion
1/2 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1/4 cup lime juice
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1/4 teaspoon black pepper

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Instructions

Step 1: In a small bowl, combine 1/2 cup white vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Add thinly sliced 1 small red onion and let it sit at room temperature for at least 30 minutes to pickle.
Step 2: Toss 1 lb boneless skinless chicken thighs with 2 tablespoons olive oil and 2 tablespoons jerk seasoning blend until well coated.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill chicken thighs for 5-6 minutes per side until charred edges appear and internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
Step 4: In a small bowl, mix 1/2 cup sour cream with 1/4 cup lime juice, 1/4 teaspoon black pepper, and 1/4 cup chopped fresh cilantro to make lime crema.
Step 5: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable.
Step 6: Assemble tacos by placing sliced jerk chicken on each tortilla, topping with pickled red onions and a dollop of lime crema. Serve immediately for vibrant flavor contrast.