This easy taco recipe has all of the delicious flavors of the islands with very little work. Atlantic cod will cook easily, in just about 2 minutes. It will break apart easily as well and is not enjoyable if overcooked. You can sub the cod for any other white fish of your choice or even salmon if you like it. If you love shrimp, it would also be really good in this recipe.
You will want to make the mango salsa first so the ingredients can meet & greet and get happy. Once the salsa is made, set aside and season the fish. The fish is the last thing that will be prepared so it can be served hot. While the fish marinates, shred the lettuce and prep the avocado and extra cilantro to top the tacos. You can also warm the tortillas on the stove and wrap them in a tea towel just before getting the fish started.
Once the fish is cooked, you can assemble and enjoy your tacos. This will be the quickest weeknight meal you make, that everyone will love.
- Mango Salsa:
- 2 cups ripe mangoes, medium diced ( 2 large mangoes)
- 1 whole jalapeno pepper, finely diced
- ¼ cup red onion, finely diced (½ small onion)
- ¼ cup red bell pepper, finely diced (¼ whole pepper)
- ¼ cup chopped cilantro
- Juice from one lime
- Salt to taste
- Pepper to taste
- Jerk Fish:
- 2lbs Atlantic Cod filet
- 2 tsps seafood seasoning
- ½ tsp kosher salt
- 1 tbsp jerk paste/marinade
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp neutral oil
- 10 corn tortilla shells
- ½ shredded iceberg lettuce
- 1 ripe avocado, thinly sliced
- Fresh lime juice and extra cilantro for topping
- Cotija cheese
- Dice mangoes, jalapeno pepper, onion, bell pepper and cilantro. Place all of the ingredients in a medium bowl and finish with freshly squeezed lime juice, salt and pepper. Toss the salsa with a spoon to incorporate all of the ingredients. Cling wrap the bowl and set the salsa aside or place in the refrigerator if you prefer a cold salsa. Be sure to remove the seeds and the membranes from the jalapeno if you want a less spicy salsa.
- Rinse the fish under cold running water and pat dry. Cut the filets into 4-inch strips. Place in a medium bowl and season with seafood seasoning, salt, jerk paste, onion powder, garlic powder and paprika. Use a spoon or your hands to incorporate the seasonings well until the fish is evenly coated in the spices. Cover and set aside.
- Prep lettuce by rinsing and shredding into thin slices. Halve the avocado, remove the peel and the pit. Slice avocado and set aside on a plate.
- Warm the tortillas in a dry skillet over high heat for about 30 seconds on each side. Remove from the heat and wrap them in a tea towel so they stay warm.
- In the same skillet or cast iron pan, add neutral oil over medium high heat. Once the oil is hot and slightly smoky, add seasoned fish strips and sear on each side for 1 ½ - 2 minutes. The fish cooks quickly and is not pleasant if overcooked. Remove the fish from the heat with a spatula and place on a plate. Once all of the fish is cooked, assemble the tacos.
- Start with a warm tortilla and top with lettuce. Add seared fish, mango salsa and a few slices of avocado. Finish with a sprinkle of cotija cheese, a few leaves of cilantro and a squeeze of fresh lime juice.