This is a beautiful combination of sweet and savoury — a true Caribbean dish! It’s an easy light lunch or dinner that’s also lovely served with a scoop of Caribbean-Style Coleslaw. Swap out the fish for prawns or chicken if you prefer.
Makes: 8 tacos
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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
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- 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.
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