In honor of Cinco de Mayo, we are shaking our taco thang up Caribbean style. Are we all on one big happy planet? Let’s make it a taste bud celebration for all. Jerk chicken tacos with a side of pineapple mango relish, fresh and so summery. Thanks to the Food Network, this jerk marinade in a jar (Oh, I said it. Filthy mouth.) Yes, I bought my marinade in a jar. First, it met my personal “if I can pronounce it, ingredient list rule,” and second it’s the Food Network, I think they know their stuff!
I think you will find I am a rule breaker, Caribbean food on Cinco de Mayo. You will see that I did not follow the cooking instructions on the jerk marinade sauce. I ended up using half the jar marinading the chicken overnight due to an unforeseen choir performance my child forgot to tell me about. Teens.
When I finally had a chance to grill, between a few midwest storms, I think it would have been more comfortable doing it the Food Network’s way. Regardless, I got to break in the grill for the season, spring style rain gear and all.
Thus, brings me to the impromptu Blood Orange Chili Margarita. Patience sometimes I lack, and an adequately iced shaken drink isn’t precisely the utmost importance to me. Flavor is the factor, and when I came across Wild Poppy’s Blood Orange Chili Juice I knew what I was going to do. This impromptu margarita is self-serving satisfaction, no barkeep necessary. Mix your own, and be happy.
This post is entirely unsponsored when I like something I share it. Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce and Wild Poppy Blood Orange Chili Juice. Da bomb.
Pineapple Mango Relish
- 1 cup chopped pineapple
- 1 cup chopped mango ( I used Del Monte Mango Chunks Single Serving Cup in the refrigerated area of the grocery store)
- 1/4 cup diced red onion
- 1/4 chopped cilantro
- 1/2-1 jalapeno, seeded, finely chopped
- Juice of one lime
Mix up and chill. Spoon onto your jerk chicken tacos.
Cuisine Caribbean Inspired