Inspired by some of our recent food truck adventures, but short on cash, I’ve been attempting to replicate some of our favorite food truck dishes while adding my own twist. I’ve not been entirely successful in the past, but tonight’s Jamaican Tacos were a huge hit, if I do say so myself (which I may since I am 1/2 of the total number of people who ate them).

The main components are: Honey coconut curried rice, jerk-spiced chicken, tortillas, and spicy slaw.

Honey Coconut Curried Rice

• 3/4 C Coconut milk
• 1/4 C water
• 3 Tbs honey
• 1 tsp curry
• 1 C white rice

Bring first 4 ingredients to a low boil, add 1 C rice. Cover and simmer until all liquid is absorbed.

Jerk-Spiced Chicken

• 2 chicken breasts
• 2 Tbs Jamaican jerk spice

Bake in crockpot on low for 4 hours until done.  Shred.

Spicy Slaw

• 2 C shredded cabbage (I used packaged slaw mix)
• 1 C crushed pineapple, drained
• 1/2 C dried cranberries
• 3 Tbs vinegar
• 1 jalapeno, finely chopped (I used jarred slices)
• 3 Tbs red onion, finely chopped
• Handful cilantro

Mix well.

Tortillas

If you think I’m the sort of person who makes her own tortillas, you would be wrong!

Pile tortillas with rice, chicken,  and slaw. The sweet warmth of the rice contrasts nicely with the spicey crunchy slaw. The cilantro cools fire of the jalapeno and onion. Yummilicious.

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We’ll definitely be making this one again!