Jamaican-Me-Nuts! Mahi-Mahi Tacos With Tropical Fruit Salsa

"This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)"
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Crocheting Mama photo by Crocheting Mama
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by CookinDiva photo by CookinDiva
Ready In:
30mins
Ingredients:
23
Yields:
8 tacos
Serves:
4
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ingredients

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directions

  • Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
  • *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
  • Rub into fish evenly to coat.
  • Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
  • Warm tortillas on grill.
  • Cut fillets into chunks, or coarsely shred with a fork.
  • Divide fish evenly onto 8 warmed tortillas.
  • Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
  • Lime sour cream:

  • Mix sour cream, lime juice and zest in small bowl.
  • Garnish with additional cilantro if desired.
  • *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
  • Enjoy!
  • Serves 4, two tacos apiece!
  • The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.

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Reviews

  1. We loved the jerk seasoning on the grilled fish for such an easy weeknight dinner! The salsa was especially delicious, so fresh and zingy. I felt it didn't need the honey so next time I would leave that out but otherwise it was a perfect meal.
     
  2. From all of the ingredients, I thought I was really going to love this dish, but when it all came together I just liked it. I subbed tilapia and lime juice, couldn't find scotch bonnet so used jalapeno, otherwise made as prescribed. It was fun to try jerk for the first time. made for zwt3
     
  3. Just a question...I'm confused about the additional ingredients... 1/2 lime (juiced) Then later it says 1 teas. fresh lime juice. Do you mix the 1/2 lime with the cabbage and jicama or does the 1/2 lime get mixed with the zest and 1 teas. lime juice for the sour cream? Thanks!
     
  4. Very good Taco. I would suggest making the salsa ahead and letting it marinate. After we ate, there was a little left over and it had a better flavor. I did use salmon and tilapia for the fish but it was great.
     
  5. I like this version of a fish taco. I used corn syrup instead of honey since I was out and oranges instead of papaya. I also used frozen pineapple and mango and just let it thaw out. I took the advice of a previous review and used lettuce instead of cabbage. I thought the jerk spices would be too much for the fish (also grilled in a tin foil pocket) but it wasn't. It added just a slight bit of heat. Great recipe and will add this to one of my favorites.
     
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Tweaks

  1. I like this version of a fish taco. I used corn syrup instead of honey since I was out and oranges instead of papaya. I also used frozen pineapple and mango and just let it thaw out. I took the advice of a previous review and used lettuce instead of cabbage. I thought the jerk spices would be too much for the fish (also grilled in a tin foil pocket) but it wasn't. It added just a slight bit of heat. Great recipe and will add this to one of my favorites.
     
  2. Very nice fish taco recipe. Used using lime juice instead of grapefruit because I had a ton of limes for Mexican week in the Zaar World Tour. Had never tried Scotch Bonnet peppers before...licked my fingers after chopping the fruit and some residual pepper juice was still there too. WHOA!. I picked the pepper out and threw in bell pepper instead...I'm a complete whimp, I admit it. Loved the jicama! Matched with the salsa very well. Great job, Nuts!
     

RECIPE SUBMITTED BY

Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
 
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