Tiana Walters 
These Jerk Fish Tacos are A-Freaking-Mazing. Summer summer summer tiiiiime which in my mind means lots of grilling out and fresh fruits and veggies from the garden which are so good served cold on these hot days . AND OF COURSE TACOS!!!
The smokey, sweet, and slightly spicy fish is paired with a light and refreshing pineapple pico. I used Wild Caught Flounder as it is sustainable but you can also use cod, mahi-mahi, or any mild flavor fish. It’s a personal preference but a thin flaky fish is preferred with this dish. You can be a champ and throw them on the grill, or sear as I did.
Not into Fish? Try my tender and juicy Instant Pot Carnitas for another quick crowd pleaser!
Sear or Grill Jerk Fish Tacos?
Honestly, I’ve only tried grilling fish twice, and it was horrendous. I even used one of those fish grill basket clamp thingys? The fish stuck so bad, there was fish e v e r y w h e r e, and my grill smelled horrible for weeks. I was only like 22, so maybe I should try again now that I’ve got some cooking wisdom under my belt. Didn’t want to risk that episode yet again for this dish, so I went with the old tried and true sear. Make sure to take your fish out of the fridge, smear with my jerk rub, and then bring it to room temp before cooking and when you’re ready, get that pan nice and HOT!
You’ll never repurchase a jerk seasoning after making this Jerk Paste. Way better than store bought and super customizable to spice level. This recipe is just enough so if you want to minimize the time you make another jerk paste, double or even triple the Jerk Paste recipe and store in an airtight container in the fridge. Also, feel free to experiment and use on chicken, pork, or veggies.
Whole 30/Paleo Options
This recipe can easily be made into a Whole 30 meal by omitting or substituting the tortillas and omitting the sugar. It can also be made paleo by using coconut sugar. Lots of healthy variations that are all just as tasty.
Jerk Fish Tacos a Quick Crowd Pleaser
This recipe fed me and 3 other famished friends and family members. I paired it with coconut rice and “peas,” which is Jamaican for beans. It was delicious! Everyone was licking their fingers, and every plate came back to the kitchen clean. This dish is a great way to change up a regular Taco Night with some exotic flavors. You can calm down some of the heat in this dish if your spicy preference is mild. One other thing that makes this such a great dish is it comes together in minutes. Jerk Fish Tacos might become a weekly go to.
Jerk Fish Tacos with Pineapple Pico
Ingredients
Jerk Seasoning
- 1 tbsp allspice
- 1/8 tsp cayenne
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp clove ground
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme dried
- 1 tsp red pepper flakes add more or less depending on spice level, recipe is a medium spice level
- 5 tbsp brown sugar omit for whole 30, or sub for coconut sugar
- 2 tbsp coconut oil or avocado oil
Pineapple Pico
- 1 can pineapple chunked
- 1 Roma tomato hulled, diced
- 1 lime juiced
- 1/2 bunch cilantro
- 1/2 white onion diced
Fish Tacos
- 1 lb flounder or any white mild fish
- 8 small corn tortillas or whole 30 approved tortillas
- 1 tbsp lard or oil of choice
- jalapenos, cilantro, and lime garnish
Instructions
Pineapple Pico
- Can be made a day ahead of time. Combine all ingredients and put in the fridge.
Jerk Paste
- Mix it all together in a small ramekin. Set aside.
Fish Tacos
- Take fish out and cover in jerk paste. Let fish come to room temperature.
- Using a nonstick pan set to med-high. Once pan is hot, add coconut oil.
- If using tortillas, heat another pan. Add some lard or oil, then tortillas to soften and brown. Work in batches. Wrap cooked tortillas in aluminum foil to keep warm.
- Cook fish for 2 1/2 mins on each side until cooked through.
- Plate fish on top of warm tortillas and top with pineapple pico and garnish with jalapenos, extra cilantro, and lime.
Step By Step
Combine pineapple, tomato, onions, cilantro, and lime juice. This can be made a day ahead of time.
This is an entirely optional step for aesthetics and a caramelized flavor. Sears the pineapple in the pan before browning the fish.
Pull fish out of the fridge and cover with jerk rub. Let it come to room temperature.
Saute on med-high for about 5-7 mins. About 2 1/2 minutes each side. Once fish starts to curl up on the sides, it’s done.
Warm tortillas in a pan with oil or lard of choice, while cooking the fish. Place warm tortillas in tortillas warmer or aluminum foil, to keep warm while fish finishes cooking. Garnish with jalapenos, cilantro, and lime.
