Refreshing and full of flavour, these easy Jerk fish tacos are the perfect fit for Taco Tuesday.
TOTAL TIME 30 minutes | SERVES 8
INGREDIENTS
JERK FISH TACOS
- 1 tsp ground allspice
- ½ tsp dried thyme
- 1½ tsp cayenne pepper
- 1 tsp ground cinnamon
- 1½ tbsp garlic powder
- 2 tsp brown sugar
- ¼ cup olive oil
- 800 g firm white skinless fish fillets, cut into long pieces
- 16 x 14cm flour tortillas
AVOCADO CREAM
- 2 x 250 g avocados
- ½ cup sour cream
- 2 tbsp lime juice
SLAW
- 350 g white cabbage, shredded
- 2 cups fresh coriander leaves
- 1 red onion, halved, sliced thinly
- 1 fresh long green chilli, seeded, sliced thinly
ALSO SEE:
METHOD
JERK FISH TACOS
Combine allspice, thyme, cayenne pepper, cinnamon, garlic powder, sugar and oil in a bowl, add fish; toss gently to coat. Season with salt. Cover; refrigerate until required.
Heat a large, non-stick frying pan over medium heat; heat tortillas, in batches, for 15 seconds on each side.
Wrap tortillas in foil to keep warm.
Increase the heat to high; cook fish in the same pan, in two batches, for 4 minutes or until just cooked.
AVOCADO CREAM
Blend or process ingredients until smooth. Season to taste.
SLAW
Place all the ingredients in a large bowl; toss to combine. Season to taste.
TO ASSEMBLE
Serve warm tortillas filled with slaw and fish, topped with avocado cream.
PRO TIP: The fish, avocado cream and slaw can be prepared 4 hours ahead. Assembled when serving.
Feature image: Unsplash
Originally written for Food&Home.
