These Grilled Jerk Fish Tacos are topped with a Tangy Peach Salsa and adorned with watermelon radishes, microgreens, red cabbage, and avocado — and they're AH-MAZING.
Author Killing Thyme
6small corn or flour tortillas
26 ozfillets of sustainable white fishI used MSC-certified haddock
1TBSPjerk spiceyou 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)
2tspsmoked paprikaor regular paprika
1tspcracked black pepper
1/2tspdried chili flakes
1TBSPbrown sugarI used coconut palm sugar
Tangy Peach Salsa
1peach, diced (approx. 3/4 cup)
1/3cupdiced green tomato (optional)
1/4cupdiced red onion
juice of 1/2 a lime
1tspextra 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.
The jerk spice recipe listed in this post is courtesy of Jo Cooks.