Jamaican-Me-Nuts! Mahi-Mahi Tacos With Tropical Fruit Salsa
photo by Izy Hossack
- Ready In:
- 30mins
- Ingredients:
- 23
- Yields:
-
8 tacos
- Serves:
- 4
ingredients
- 4 (8 ounce) mahi mahi fillets (can sub tilapia or cod)
- 2 tablespoons canola oil
- caribbean jerk seasoning (I used Dry Jerk Seasoning)
-
Tropical Fruit Salsa
- 1 cup fresh pineapple, diced
- 1 cup fresh mango, diced
- 1 cup fresh papaya, diced
- 1⁄4 cup finely chopped cilantro
- 1 tablespoon grapefruit juice, can sub lime juice
- 1 tablespoon white rum
- 1 scotch bonnet peppers or 1 habanero pepper
- 1⁄4 cup finely chopped red onion
- 1 -2 teaspoon honey
- 1 garlic clove, finely minced
- salt and pepper
-
Additional ingredients
- 8 soft flour tortillas or 8 soft corn tortillas
- 2 avocados, thinly sliced with
- 1⁄2 lime, juice of
- 2 cups red cabbage, finely shredded
- 1 cup jicama, finely julienned
- 2 cups sour cream
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh lime zest
- cilantro (to garnish)
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
-
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
-
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.
-
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
Wildflour
Forked River, 0
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 !