Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa
Try this Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa recipe.
Try this Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa recipe.
- salt to taste
- 1/2 teaspoon curry powder
- 1/4 cup coconut oil
- 2 tablespoons olive oil
- 1 tablespoon coconut oil
- salt + pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1/4 cup fresh cilantro chopped
- 1/3 cup fresh cilantro chopped
- 1 1/2 teaspoons cumin
- juice of 1 lime
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon all-spice
- 1 pound salmon left whole or cut into steaks
- juice from 1 orange + lime
- corn or flour tortillas warmed
- plain greek yogurt for serving
- 1 ripe pineapple
- 1-2 jalapenos, seeded + chopped (i used 2)
- 4 large, ripe plantains
- 1/2 cup cooked black beans
- Carbohydrate 25.294721388901 g
- Cholesterol 0 mg
- Fat 12.8802676470376 g
- Fiber 4.0063596526344 g
- Protein 2.612651250007 g
- Saturated Fat 10.0162135761409 g
- Serving Size 1 1 Serving (268g)
- Sodium 638.86888888905 mg
- Sugar 21.2883617362666 g
- Trans Fat 0.834817528243677 g
- Calories 212 calories
Step-by-step
- Place the salmon in a 9x13 inch pyrex pan and rub with olive oil.
- In a small bowl, combine the cumin, chili powder, curry powder, all-spice, cayenne, cinnamon and a pinch of salt + pepper.
- Rub the spice mixture over the salmon.
- Drizzle over the orange juice and lime juice.
- Cover and place the salmon in the fridge while you prepare the rice and salsa.
- Preheat the oven to 450 degrees F.
- Rub the pineapple with coconut oil and place on a parchment lined baking sheet.
- Add the jalapeno.
- Roast for 20 minutes or until the pineapple is charred and caramelized.
- Turn the pineapple half way through cooking.
- Remove from the oven and let cool.
- Once the pineapple is cool enough to handle, finely chop the pineapple and add to a bowl.
- Remove the seeds from the jalapeno, chop and add to the bowl with the pineapple.
- Stir in the lime juice, cilantro and a pinch of salt.
- Remove the peels from the plantains and roughly chop them.
- Add the plantains to a food processor and pulse until finely chopped and the plantains resemble rice. You can finely chop the plantains as well.
- Add the coconut oil to a large skillet set over medium heat.
- Once hot, add the plantain rice and fry until golden and crisp, about 3-5 minutes.
- Once golden, remove from the heat and season with salt + pepper.
- Stir in the black beans and cilantro.
- Keep warm.
- Place a large cast iron skillet or grill pan on high heat, or preheat the grill to high.
- Once hot, add the fish and cook until your desired doneness is reached.
- I cooked about 4 minutes per side.
- Remove from the heat.
- Using a fork, flake the salmon into pieces.
- To assemble your tacos, add the plantain rice to the warmed corn or flour tortillas.
- Add the salmon and top with pineapple salsa and a dollop of yogurt if desired.
- Garnish with fresh cilantro and limes.
- EAT!
A Taste of Jamaica: My Jamaican Jerk Fish Taco Adventure
As a busy professional, finding time to cook delicious and healthy meals can feel like a Herculean task. But trust me, this Jamaican Jerk Fish Taco recipe is a game-changer. It's not just incredibly flavorful, but also surprisingly quick to whip up, even on a hectic weekday evening. This recipe is a testament to how vibrant and satisfying a meal can be without requiring hours in the kitchen. The sweet and spicy pineapple salsa is the perfect counterpoint to the savory jerk fish, and the plantain fried rice adds a unique Caribbean twist.
The aroma alone is enough to transport you to a sunny Jamaican beach. The jerk seasoning, a blend of warming spices, gives the salmon a delicious smoky heat that tantalizes the taste buds. And the vibrant colors of the pineapple salsa, with its bursts of juicy sweetness and a hint of spice, make it a feast for the eyes as much as the stomach. I love that the recipe is adaptable; you can easily adjust the spice level to your liking, and the use of salmon ensures a healthy and protein-packed meal. It's a recipe I’ve perfected over time, tweaking it to suit my busy lifestyle and my love for authentic flavors.
What truly sets this recipe apart for me is its versatility. It’s perfect for a casual weeknight dinner, but equally impressive enough to serve to guests. The beautiful presentation, with its vibrant colors and textures, never fails to impress. It's a recipe I've enjoyed sharing with friends and family, and it's always a hit. The combination of sweet, spicy, and savory is irresistible, and the plantain rice is a unique and satisfying twist on traditional taco fare. It’s a recipe I'll be making again and again.
The preparation process is straightforward, allowing even novice cooks to create a restaurant-quality meal. The key to success lies in the quality of the ingredients. Using ripe, fragrant pineapple is essential for a truly delicious salsa. Similarly, ensuring your plantains are properly ripe will give you that perfectly sweet and subtly caramelized fried rice. And don't skimp on the jerk seasoning – it’s the heart and soul of this recipe! Remember, the jerk seasoning can be adjusted to your own preference; if you prefer a milder flavor, simply reduce the amount of cayenne pepper. But, if you're feeling adventurous, add a little more for an extra kick!
More than just a recipe, this dish is an experience. The fusion of Jamaican flavors with the familiar format of tacos creates a culinary adventure that is both exciting and comforting. It’s a recipe that invites you to relax, savor the moment, and enjoy the fruits (and fish!) of your labor. Each bite is a mini-vacation, a taste of the Caribbean sun, all from the comfort of my own kitchen.
This recipe is far more than a quick meal; it's a testament to the power of fresh, flavorful ingredients and the joy of creating something delicious and satisfying. It's a recipe that perfectly balances convenience and taste – a rare and rewarding combination in the often-hectic world of a professional woman like myself. So, give it a try. I'm confident you'll love it as much as I do.
