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Jerk Fish Tacos
Recipes
Jerk Fish Tacos
4 servings
30 minutes total

Ingredients

  • ½ cored fresh pineapple
  • 1 bunch green onions
  • 2 serrano (or jalapeño) peppers
  • 4 tablespoons canola oil, divided
  • 3 limes, for juice/wedges
  • 1 large tomato
  • ½ bunch fresh cilantro
  • ½ teaspoon kosher salt
  • 4 (6 oz) tilapia fillets (about 1 ½ lb)
  • 4 tablespoons jerk seasoning paste, divided
  • 8 (6-inch) flour tortillas
  • 2 cups angel hair cabbage
  • Habanero hot sauce (optional, for serving)

Steps

    1. Preheat large cast-iron skillet on medium-high 5 minutes. Coat pineapple, green onions, and peppers with 2 tablespoons oil, then place in skillet. Cook 3–4 minutes on each side until pineapple is charred and onions and peppers are softened. Remove from skillet and let stand to cool slightly.
    2. Juice 2 limes (2 tablespoons); cut remaining 1 lime into wedges. Chop tomato, cilantro, pineapple, onions, and peppers coarsely; place all in small bowl. Add lime juice and salt; stir to combine.
    3. Rub each fillet with 1 tablespoon jerk paste (wash hands). Place remaining 2 tablespoons oil in skillet and return to heat. Place fillets in skillet, in batches if needed. Cook 2–3 minutes on each side until centers of fillets flake easily and are 145°F.
    4. Heat tortillas following package instructions. Flake fish into large pieces and divide evenly among tortillas. Top tacos with ¼ cup each pineapple salsa and cabbage. Serve with lime wedges and hot sauce, if using.
    Chef's Tip: Serve with coconut rice and peas and fried plantains.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 550, Total Fat 22g, Sat Fat 3.5g, Trans Fat 0g, Chol 80mg, Sodium 1820mg, Total Carb 49g, Fiber 4g, Total Sugar 11g, (Incl. 2g Added Sugars), Protein 42g, Vitamin D 25%, Calc 15%, Iron 30%, Potassium 20%