Jerk Fish Tacos with Pineapple Pico
Perfect recipe to shake up Taco Night. The jerk seasoning packs a punch of flavor and is paired with an acidic and sweet pineapple pico. Best thing is it all comes together in minutes.
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.