Raspberry-Jalapeno jam melts into a sweet and spicy sauce for easy chicken tacos with caramelized onions and fresh avocado.
This week comes another chicken taco but we’re taking a slightly sweeter route with this one. Last summer, my mom and I canned a bunch of jams and one of them was a raspberry-jalapeno preserve. It’s super mellow in terms of spice with just the right hint of jalapeño peppers while also not being overly sweet. We made a double batch to give out to friends and family over the holidays. I still ended up with half a dozen jars or so that I’ve used over the year to dress up a grilled cheese or to pour over a brick of cream cheese and serve with Ritz crackers for an easy appetizer. Classy, I know.
With the exception of these two ideas, I haven’t used the jam much in other recipes. I’m not sure why. It’s so good on it’s own, I suppose in the back of my mind I didn’t want to mess with it. I’ve been thinking for awhile what an awesome glaze it would make for chicken. I’m down to my last jar so before it was gone, I got down to business. Melting it with some lime juice and rice wine vinegar made for a perfectly tangy glaze to go over the chicken and caramelized onions. I kept it easy using pantry spices and melted pepper jack cheese. Sliced avocado and fresh cilantro make any taco better so that’s how we dressed them for dinner last night.
We gobbled these up last night as we sat on the back porch enjoying what I can only describe as the most pleasant evening we’ve had in months. Our short lived hot spell is over and now we can get back to the mountain evenings we’re so well known for. A gentle breeze and mountain sunset made for an ambiance only a ski town can provide. As we sat down for dinner, my son asked me as he always does, what’s for dinner? I eagerly replied, Taco Tuesday! He looked at me kind of funny and said but it’s Monday. You got me there kiddo but get used to it. Life as a food blogger means we have Taco Tuesday on just about every other night but Tuesday.
As a side note, I haven’t shared the raspberry-jalapeno jam recipe but I promise to do it in the next few weeks when my mom and I make a batch. In the meantime, pick up a jar of any berry-pepper jam to replace in this recipe!
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 1 lb chicken cutlets
- garlic powder
- ground cumin
- ground coriander
- 1/3 cup raspberry-jalapeno jam
- 1 tablespoon fresh lime juice
- 1 tablespoon rice wine vinegar
- 6 corn tortillas
- 3 oz pepper jack cheese, grated
- avocado and cilantro for garnish (optional)
- In a large saute pan, heat oil over medium heat. Add onion and cook gently over medium-low heat until a nice color starts to develop and onions are soft about 10 minutes. Remove onions from pan and set aside.
- Meanwhile, season each chicken cutlet with a healthy sprinkle of kosher salt, garlic powder, ground cumin and coriander. Add the chicken back into the pan you cooked the onions in and turn up the heat to medium-high. Sear each side of chicken to get a nice crisp and color to it and then turn the heat down to medium and cook about 3-4 minutes each side. Remove chicken from pan and transfer to a cutting board to cool.
- Turn the heat up to medium-high. To the pan, add the raspberry-jalapeno jam, lime juice and rice wine vinegar. Stir to combine, scraping up and browned bits at the bottom of the pan. Let the jam cook down to a nice syrup, about 2-3 minutes. Cut the chicken into thin strips and add it along with the onions back into the pan with raspberry sauce. Heat chicken and onions through, stirring to coat everything.
- Heat 6 corn tortillas in a large saute pan or on the grill to warm through. Sprinkle a pinch or two of pepper jack cheese on each one. Divide the chicken mixture among the tortillas. Add sliced avocado and cilantro to garnish. Eat and enjoy!
Other chicken taco recipes you might enjoy:
Thai Chicken Tacos by Gimme Some Oven
Baked Chicken Tacos by Mountain Mama Cooks
Slow Cooker Creamy Jalapeno Chicken Tacos by Eat at Home Cooks
Grilled Lime Chicken Tacos by Picky Palate