Jamaican Jerk Tacos Horizontal

What You Need:

For the Jerk Seasoning:

  • 1 tbsp. garlic powder
  • 1 tbsp. dried Italian blend seasoning
  • 2 tsp. sugar
  • 2 tsp. kosher salt
  • 2 tsp. onion powder
  • 1 tsp. ground allspice
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • 1/2 tsp. Freshly ground black pepper
  • 1/4 tsp. ground cinnamon

For the Tacos:

  • 2 tbsp. jerk seasoning
  • 1/4 c. plus 2 tbsp. canola oil, divided
  • 1 1/2 lb. flank or skirt steak
  • 10 small (taco-sized) flour tortillas
  • 1 c. diced pineapple
  • 1/2 c. diced onion
  • 1/4 c. freshly chopped cilantro
  • Juice of ½ lime, plus lime wedges for serving
  • 1/4 tsp. kosher salt
  • 1 avocado, sliced
  • Crumbled cotija cheese, for serving (optional)

How To:

  1. Make jerk seasoning: In a small bowl, whisk together spices until combined. (If using store-bought jerk seasoning, move to step 2.)
  2. Make tacos: In a small bowl, whisk together jerk seasoning and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat the steak in the marinade, then chill for 1 hour or up to 24 hours.
  3. In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center, 6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
  4. In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
  5. Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.