Serves: 4 Yield:8
tacos Units: US | Metric
4 (8 ounce) mahi mahi fillets (can sub tilapia or cod)
2 tablespoons canola oil
caribbean jerk seasoning (I used Dry Jerk Seasoning)
Tropical Fruit Salsa
1 cup fresh pineapple, diced
1 cup fresh mango, diced
1 cup fresh papaya, diced
1/4 cup finely chopped cilantro
1 tablespoon grapefruit juice, can sub lime juice
1 tablespoon white rum
1 scotch bonnet peppers or 1 habanero pepper
1/4 cup finely chopped red onion
1 -2 teaspoon honey
1 garlic clove, finely minced
salt and pepper
8 soft flour tortillas or 8 soft corn tortillas
2 Avocados, thinly sliced with
1/2 lime, juice of
2 cups red cabbage, finely shredded
1 cup jicama, finely julienned
2 cups sour cream
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
cilantro (to garnish)
1 Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
2 *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
3 Rub into fish evenly to coat.
4 Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
5 Warm tortillas on grill.
6 Cut fillets into chunks, or coarsely shred with a fork.
7 Divide fish evenly onto 8 warmed tortillas.
8 Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
9 Lime sour cream:.
10 Mix sour cream, lime juice and zest in small bowl.
11 Garnish with additional cilantro if desired.
12 *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
14 Serves 4, two tacos apiece!
15 The seasoning is: Dry Jerk Seasoning by susie cooks, Dry Jerk Seasoning.