Jamaican Jerk Fish Tacos Recipes

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JAMAICAN JERK FISH TACOS WITH PLANTAIN FRIED RICE AND PINEAPPLE SALSA.



Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa. image

These tacos are loaded with flavor

Provided by Tieghan Gerard

Categories     Main Course

Time 1h

Number Of Ingredients 23

1 pound salmon (left whole or cut into steaks)
2 tablespoons olive oil
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1/2 teaspoon curry powder
1/2 teaspoon all-spice
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
salt + pepper
juice from 1 orange + lime
corn or flour tortillas (warmed)
plain greek yogurt (for serving)
1 ripe pineapple
1 tablespoon coconut oil
1-2 jalapenos (seeded, + chopped (I used 2))
juice of 1 lime
1/3 cup fresh cilantro (chopped)
salt (to taste)
4 large (ripe plantains)
1/4 cup coconut oil
salt + pepper
1/2 cup cooked black beans
1/4 cup fresh cilantro (chopped)

Steps:

  • Place the salmon in a 9x13 inch pyrex pan and rub with olive oil. In a small bowl, combine the cumin, chili powder, curry powder, all-spice, cayenne, cinnamon and a pinch of salt + pepper. Rub the spice mixture over the salmon. Drizzle over the orange juice and lime juice. Cover and place the salmon in the fridge while you prepare the rice and salsa.

Nutrition Facts : Calories 295 kcal, Carbohydrate 39 g, Protein 15 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 275 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

JAMAICAN JERK FISH TACOS



JAMAICAN JERK FISH TACOS image

Categories     Fish

Yield 8-10

Number Of Ingredients 8

1 pound white fish fillets
For the marinade:
RawSpiceBar's Jamaican Jerk Spices
4 spring onions, chopped
1 inch ginger, grated
4 garlic cloves, crushed 2 tbsp fresh thyme 2 tbsp canola oil 2 limes, juice and zest 2 tbsp white vinegar
1 tbsp kosher salt
1 tbsp dark rum (optional)

Steps:

  • Prep: 1. Lay the fish in a shallow dish, make a few slashes in the flesh with a sharp knife and set aside. 2. Heat 2 tbsp canola oil over medium-high heat in a saucepan. Add RawSpiceBar's Jamaican Jerk Spices and stir until fragrant, about 2 minutes. Transfer to food processor. 3. Combine all remaining ingredients for the jerk marinade in a food processor and blend. 4. Pour marinade over the fish and massage in. Leave in the fridge to marinate for at least 2 hours. Bake: 5. Place fish and marinade in a baking dish and bake in a preheated 350F oven until cooked and slightly charred, about 15-20 minutes. 6. Serve jerk fish in chargrilled soft tacos and top with RawSpiceBar's corn mango salsa.

JAMAICAN-ME-NUTS! MAHI-MAHI TACOS WITH TROPICAL FRUIT SALSA



Jamaican-Me-Nuts! Mahi-Mahi Tacos With Tropical Fruit Salsa image

This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)

Provided by Wildflour

Categories     Mahi Mahi

Time 30m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 23

4 (8 ounce) mahi mahi fillets (can sub tilapia or cod)
2 tablespoons canola oil
caribbean jerk seasoning (I used Dry Jerk Seasoning)
1 cup fresh pineapple, diced
1 cup fresh mango, diced
1 cup fresh papaya, diced
1/4 cup finely chopped cilantro
1 tablespoon grapefruit juice, can sub lime juice
1 tablespoon white rum
1 scotch bonnet peppers or 1 habanero pepper
1/4 cup finely chopped red onion
1 -2 teaspoon honey
1 garlic clove, finely minced
salt and pepper
8 soft flour tortillas or 8 soft corn tortillas
2 avocados, thinly sliced with
1/2 lime, juice of
2 cups red cabbage, finely shredded
1 cup jicama, finely julienned
2 cups sour cream
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
cilantro (to garnish)

Steps:

  • Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
  • *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
  • Rub into fish evenly to coat.
  • Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
  • Warm tortillas on grill.
  • Cut fillets into chunks, or coarsely shred with a fork.
  • Divide fish evenly onto 8 warmed tortillas.
  • Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
  • Lime sour cream:.
  • Mix sour cream, lime juice and zest in small bowl.
  • Garnish with additional cilantro if desired.
  • *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
  • Enjoy!
  • Serves 4, two tacos apiece!
  • The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.

Nutrition Facts : Calories 935, Fat 51.1, SaturatedFat 17.5, Cholesterol 225.3, Sodium 696.9, Carbohydrate 68.2, Fiber 13.2, Sugar 23.2, Protein 53.2

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