Christie’s Jerk Fish Tacos with Pineapple & Black Bean Salsa

Jerk Fish Tacos with Pineapple and Black Bean Salsa

by Christie Connelly March 22, 2017

Jerk Fish Tacos with Pineapple and Black Bean Salsa

By: Christie Connelly

This is a beautiful combination of sweet and savoury — a true Caribbean dish! Why not try it out tonight?

Servings

Prep time

Cook time

Recipe

Ingredients

Salsa
1 cup fresh pineapple, diced
¼ red onion, finely diced
2 tbsp cooked black beans (tinned is fine)
2 tbsp diced red capsicum
6 mint leaves, finely sliced
500g white fish such as cod or monkfish, diced into bite-sized cubes
1–2 tbsp jerk seasoning (check spice section at supermarket)
2 tbsp olive oil
8 flour or corn soft tortillas, warmed up

Method

Mix together all salsa ingredients in bowl and set aside.
Place fish in another bowl and sprinkle over jerk seasoning. Season with salt and pepper and mix to coat evenly. Heat olive oil in large frying pan and add fish. Cook for 2–3 mins on all sides until just cooked through and moist.
Serve fish with salsa in soft tortillas.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: dinner, healthy diet, lunch

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.