Jerk fish tacos are officially my new favorite way to eat more fish. I bought frozen barramundi from Whole Foods that tasted surprisingly fresh and I used salt free jerk seasoning from Penzeys that I’ve had in my spice rack forever. For toppings, my husband and I prefer to keep it simple with cilantro, red onion and salsa. I chose a sweet peach and mango salsa by Desert Pepper to compliment the jerk seasoning.

You could easily make this dish more paleo friendly by using lettuce leaves, paleo tortillas, or even with a side of vegetables instead of traditional tortillas.

Jerk Fish Tacos

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Lauren Bolanos

Serves: 2

Ingredients

• 1 frozen barramundi fish fillet
• 1 tsp avocado oil
• 1 tsp salt free jerk seasoning
• sea salt to taste
• 6 tortillas

Toppings

• 2 tbsp fresh cilantro chopped
• 2 tbsp chopped red onion
• 3 tbsp salsa

Instructions

1. Coat top of the fish in avocado oil, jerk seasoning and a sprinkle of sea salt.
2. Bake fish at 350 degrees for fifteen minutes.
3. Warm tortillas and when fish is done, chop it with a fish spatula and scoop it over warm tortillas.
4. Then add desired toppings, such as chopped cilantro, chopped red onions and salsa.

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