Jerked Chicken Tacos with Cilantro Slaw + Zucchini Salsa

These tacos bring bold, vibrant flavor with every bite. Slow-cooked jerk chicken is seasoned with warm spices like clove, cinnamon, and allspice, creating tender, juicy meat that’s rich and aromatic. Balanced with crisp cilantro slaw and a refreshing zucchini salsa, the result is a taco that feels both hearty and light.

What makes this recipe stand out is the combination of textures and flavors — savory spiced chicken, crunchy slaw, and bright, tangy salsa layered into warm tortillas. It’s a nourishing take on taco night that’s packed with vegetables, colorful, and satisfying without being heavy.

Why You’ll Love It

• Flavor-packed: Bold jerk spices balanced with fresh, tangy toppings.

• Veggie-rich: Includes slaw and zucchini salsa for added nutrients and texture.

• Crowd-pleasing: Perfect for family dinners or casual entertaining.

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Jerked Chicken Tacos with Cilantro Slaw + Zucchini Salsa

Yield: 4

Author: Rebekah Fedrowitz, MDN, BCHN®

Inactive time: 4 HourActive Time: 40 MinTotal time: 4 H & 40 M

Ingredients

JERK CHICKEN

• 1 lb chicken thighs
• 2 tbsp apple cider vinegar
• ¼ tsp ground clove
• ½ tsp each: allspice, ginger, chili powder, black pepper
• ¾ tsp each: oregano, paprika, cinnamon
• 1 tsp Himalayan Crystal Salt

CILANTRO SLAW

• 1 medium head cabbage, finely sliced
• 1 handful fresh cilantro, finely chopped (or 2 tbsp dried cilantro)
• 3 tbsp extra virgin olive oil or avocado oil
• 4 tbsp apple cider vinegar
• 1-2 tsp Himalayan Crystal Salt, to taste

ZUCCHINI SALSA

• 2 medium zucchini, diced
• ½ small red onion, diced
• 4 oz cherry tomatoes, halved and sliced
• 1 tbsp extra virgin olive oil or avocado oil
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• Himalayan Crystal Salt, to taste

Instructions

1. Place the chicken thighs in a slow cooker along with the vinegar and seasonings. Stir to coat evenly, then cook on high for 3-4 hours, or until chicken is tender. Using two forks, shred the chicken until it’s pulled apart. Keep warm until ready to serve.
2. While the chicken cooks, prepare the slaw by combining chopped cabbage and cilantro in a large bowl. Season with salt, then drizzle with olive oil and vinegar. Toss to coat, adjusting with more oil, vinegar, and salt if needed. Refrigerate until ready to serve.
3. For the zucchini salsa, combine diced zucchini, red onion, and cherry tomatoes in a medium bowl. Season with salt. Add oil, vinegar, and cumin to the bowl, tossing to thoroughly combine. Refrigerate at least 30 minutes, or until ready to serve
4. Just before serving, heat corn tortillas in a lightly oiled skillet over medium heat until warm and slightly toasted. Assemble the tacos by serving the shredded jerk chicken on the tortillas, topped with cilantro slaw and zucchini salsa.