Surfing the web the other day I came across this recipe for Jamaican jerk chicken tacos. Undeterred by the chicken part, I considered the options for turning it into a vegetarian dish. Seitan, tofu, chickpeas ... let’s go with chickpeas. The chickpeas take on the flavours of the jerk spice mix amazingly well. Furthermore, the spice is surprisingly adaptable. Yesterday I threw a couple teaspoons into my omelette and it was delish. In addition to the cabbage in the original recipe, I decided to add a few of our favorite fruits: avocado and mango. Then I experimented with the sauce. The mayonnaise mixed with the jerk spice is awesome, and I also tried a cilantro-lime yogurt sauce for something a little more fresh. Take your pick, they’re both good! Originally I planned to categorize these tacos under “Caribbean”, but the photographs were not cooperating. Tucked in the back of a drawer I found this Bolivian textile. Not exactly Mexican, I know, but it convinced me enough to file these tacos under “Mexican”.
For the Jamaican jerk spice
For the tacos
For the cilantro-lime yogurt sauce
For the Jamaican jerk mayo