Recipes
Jerk Fish Tacos
4 servings
30 minutes total
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Ingredients
- 4 (6 oz) tilapia fillets (about 1 ½ lb)
- 4 tablespoons jerk seasoning paste
- 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
- 2 cups angel hair cabbage
- 8 (6-inch) flour tortillas
- Habanero hot sauce (optional, for serving)
Steps
- Rub each fillet with 1 tablespoon jerk paste (wash hands). 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.
- 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.
- Place remaining 2 tablespoons oil in skillet and return to heat. Place fillets in skillet, in batches if necessary. Cook 2–3 minutes on each side until centers of fillets flake easily and are 145°F.
- 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.
Always check fish for bones.
Amount per ⅙ recipe serving: Calories 560, Total Fat 23g, Sat Fat 4.5g, Trans Fat 0g, Chol 80mg, Sodium 1960mg, Total Carb 47g, Fiber 5g, Total Sugar 11g, (Incl. 0g Added Sugars), Protein 44g, Vitamin D 25%, Calc 6%, Iron 10%, Potassium 20%