It wasn’t until the other day when I realize I didn’t have a fish taco recipe on this blog. Like hi, how sad. Not only is this a pescetarian blog, but I’m also kind of/sort of a taco aficionado. My husband and I are total devotees to Taco Tuesday and we hit up our neighborhood taco joint weekly in order to celebrate the taco. How could I let this happen? (I do have a shrimp taco recipe, though. Just sayin’.)
Last week I hit up Facebook and asked you, my readership, what you wanted to see more of on this blog. I’m *really* glad I did this, because sometimes as a blogger, my mind is just a jumble of ideas with no concrete plans. Some of the suggestions I received were flippin’ brilliant, and now I feel more inspired than ever! So, if you were a part of that, THANK YOU.
One of my pals suggested fish tacos, and a light went on in my head almost immediately: jerk fish tacos. And when I perused the Raleigh farmers’ market this past weekend, sweet peach salsa came to mind — sweet peach salsa with tangy locally-grown green tomatoes.
Wait. Green tomatoes?
Green tomatoes are hard to find at the supermarket, but at the farmers’ markets in the South, they know. They know the unripened tomato is a thing of beauty. It’s crisp, tangy, slightly sour, and it’s a fabulous addition to the sweet + heat in this recipe. If you’re growing tomatoes in your garden, snag a few unripened babes. If you can’t get your hands on green tomatoes, omit them from this recipe and pretend they were never mentioned; don’t substitute them with ripened red tomatoes, because that’s not happening.
Those garnishes, tho
The other pretty things you see adorning these tacos are watermelon radishes (local, yay!), microgreens, red cabbage, and avocado — all which are totally optional. You can get creative and add your own vibrant garnishes, just be sure to let me know! I love seeing your personal twists on my recipes :)
Homespun jerk spice and everything nice
The first homespun jerk blend that I made today was a total doozy and had to go in the trash. It was actually a recipe from the Food Network (wtf, right?), so I had confidence in it, but dayum. It was basically all sugar!? Way too sweet and just lacking. So I looked up a handful of blogger recipes and sort of threw together what I could while taste testing based on restaurant-style jerk spices I’ve tasted. You can make the recipe I’ve provided, or use your fave pre-blended jerk seasoning. Whatever works best for ya, friends.
Grilling the fish
I grill my fish in foil, so I cubed a 6oz fillet into nine babely chunks prior to gilling and that made enough for three tacos. If you’re grilling straight on the grill, you’ll want to keep your fillet in tact and chop it up after it’s been cooked. I recently put together some tips and tricks on how to flawlessly grill fish for Brit + Co, so you can check out the article and infographic here for guidance if you need it.
Did you make this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Grilled Jerk Fish Tacos With Tangy Peach Salsa
- 6 small corn or flour tortillas
- 2 6 oz fillets of sustainable white fish I used MSC-certified haddock
- 2 TBSP vegetable oil
- 1 TBSP jerk spice you can use the recipe listed here, or your own fave jerk spice
Homespun Jerk Spice (optional, you can use your own recipe or fave jarred jerk spice if you prefer)
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 2 tsp cayenne pepper
- 2 tsp smoked paprika or regular paprika
- 1 tsp ground allspice
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 1/2 tsp dried chili flakes
- 1/2 tsp cumin
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 TBSP brown sugar I used coconut palm sugar
- 1 tsp dried thyme
- 1 TBSP dried parsley
Tangy Peach Salsa
- 1 peach, diced (approx. 3/4 cup)
- 1/3 cup diced green tomato (optional)
- 1/4 cup diced red onion
- juice of 1/2 a lime
- 1/2 tsp lime zest
- 1 tsp extra virgin olive oil
- kosher salt and pepper, to taste
Condiments (these are suggestions, but feel free to adapt)
- Thinly sliced red cabbage
- Thinly sliced radishes I used watermelon radishes
- Greek yogurt or sour cream
- If making the jerk seasoning listed here, simply mix all of the ingredients listed into a bowl and set aside.
Preparing the fish
- Remove any skin from your fillets. If you're using foil on the grill like I do (It's quick, easy, and effortless), cut your fillets into even cubes. If not, leave the fillet whole so you can grill it straight on the grill.
- Place the fish in a bowl or plastic bag. Add the vegetable oil and the jerk seasoning, and carefully toss to evenly coat the fish. Cover or seal the fish and set in the fridge for 20-30 minutes. In the meantime, prep your salsa and condiments.
Tangy Peach Salsa
- In a bowl, stir the diced peaches, tomatoes, and onions. Add the lime juice and lime zest, and stir. Add some salt and pepper to taste. Set aside. (Note: If you want to kick things up a notch, add 1/2 of a jalapeno, finely diced.)
Prepare your condiments.
- Pre-heat the grill to high heat (about 400-450 degrees F). If you're not grilling your fish with foil, use this infographic I put together for Brit + Co for flawless fish grillin'!
- This step is optional: Place the tortilla shells down on the grate for approx. 30 seconds to one minute to get some grill marks on them. Remove and set aside.
- Set the foil over the grill and give it a light drizzle of cooking oil to prevent any sticking. Then, place the fish onto the foil. Cooking time depends on the thickness of the cut, and whether or not you cubed it. Cook your fish for approx. 6-8 minutes, flipping it halfway through. Once the fish reaches an internal temperature of 145 degrees F, it's ready. If you don't have a meat thermometer, ensure that the fish is opaque and flaky; remove from the grill.
- Smear the tortillas with Greek yogurt or sour cream (optional), and place the fish over the smear (helps keep it in place and from crumbling out of the shell). Top with peach salsa and any other condiments you choose.