Haitian Chicken Tacos

These Haitian Chicken Tacos are a great way to shake up your usual supper routine. There’s something spectacular about mixing the flavors of two different cultures. The robust flavor from both spice blends makes this dish one to remember. 

Feel free to top and side them with whatever you choose; they’re flavorful and versatile.

These chicken tacos have a hint of Haitian flavor and Mexican flavor. 

This simple, Haitian–Mexican fusion dish quickly became another staple in our home when I was short on time. It’s a great way for me to combine my love of Mexican taco flavors with my love of Haitian food flavors. Best of all, the flavors do not overpower each other. 

This is a simple chicken taco dish with robust spices. There’s no need to marinade, prepare a fancy sauce, or go heavy on the toppings. Your only concern is finding the right tortilla to go with the chicken. 

Haitian Chicken Taco Seasoning

We like to keep it light and cost-effective. You can make this dish for as little as 30 dollars or less.  Here are the key ingredients for this recipe:

Then spice blend: in this recipe, we used our Haitian Jacmel Spice Seasoning blend with store-bought taco seasoning. 

Lemon juice: Best to use fresh juice from the lemon. This will provide a great contrast to the dish. 

Chicken: In this recipe, I used skinless chicken breast, but you may use boneless skinless chicken thighs.

Liquid: Although I used water in this recipe, broth is a great substitute and adds additional flavor. 

What Makes This Recipe So Good

• The flavor in this Haitian Chicken tacos is everything. Prepared with delightfully crisp and crunchy taco shells. Like birria tacos, the shells are coated with the chicken sauce and then lightly fried in a nonstick skillet for a couple of minutes on both sides. Fill the shells with the chicken then topped with pikliz.

• They’re super easy to make. There are simply a few ingredients, and frying the shells is the most complicated portion.
• Removes the fuss out of taco Tuesdays. 

Chef’s Tips / Notes

1. I used already prepared pikliz. If using pikliz as a topping, you can still get the crunchiness in the taco if prepared the same day. Using fresh lettuce and tomatoes is of course another option.  
2. Be mindful that the pikliz will provide a little heat to the taco. 
3. If you are not in the mood for tacos, you may use the chicken that is prepared in this recipe to make burritos, nachos, taco salads, or quesadillas.
4. You can use chicken breast to prepare this recipe. 
5. You can skip heating the tortilla if you want. Of course, you can also use the microwave. When heating the tortilla, use a big skillet, ideally made of cast iron. Heat the skillet over medium heat. When it’s hot, slowly add tortillas, one by one. The tortilla will slowly be slightly brown on the bottom, then turn it over and repeat. To achieve the desired golden-brown hue and birria-like texture, add approximately 1 tablespoon of the sauce to the skillet while browning or heating the tortilla.

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