Putting a Caribbean spin on taco night with these jerk chicken tacos. Topped with a gold kiwi salsa and jerk crema and served with a side of coconut plantains.
Put the onion, oil, soy sauce, jerk seasoning, garlic, lime juice, and jalapeño into your blender and blend on high speed until mostly smooth.
Put the chicken into a shallow bowl or baking dish and pour the marinade over the top. Mix it around a little so it is well-coated then let it marinate in your fridge for at least 30 minutes.
While the chicken is marinating, prepare the rest of dinner. In a small bowl, mix the sour cream, mayonnaise, lime juice, jerk seasoning, and salt.
Dice the kiwi (we like to leave the skin on gold kiwi fruits) then mix them with the red onion, cilantro, and salt in a medium-sized bowl.