Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Course: Dinner
Cuisine: Jamaican
Calories: 103
Ingredients Method

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

Method
 

Pineapple Pico
  1. Can be made a day ahead of time. Combine all ingredients and put in the fridge.
Jerk Paste
  1. Mix it all together in a small ramekin. Set aside.
Fish Tacos
  1. Take fish out and cover in jerk paste. Let fish come to room temperature.
  2. Using a nonstick pan set to med-high. Once pan is hot, add coconut oil.
  3. 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.
  4. Cook fish for 2 1/2 mins on each side until cooked through.
  5. Plate fish on top of warm tortillas and top with pineapple pico and garnish with jalapenos, extra cilantro, and lime.