Spicy, sweet, and super flavorful, Caribbean Jamaican Jerk Fish Tacos with Lime Crema, are easy, delicious, and bursting with a complex mix of flavors.
This less than 30-minute meal combines both flavors of the Caribbean and Mexico. Fusion at it’s best!
Caribbean Jamaican Jerk Fish Tacos with Lime Crema
I enjoy how easy fish tacos are to make. They make a quick and healthy weeknight dinner. As well, you can change up the toppings so they don’t become boring. Try your Tacos with Tangy Slaw, Apple Slaw, Black Bean Salsa, a lettuce mix, or a fruit salsa such as Strawberry Salsa.
I added Roasted Pineapple Salsa to my tacos. The combination of Jamaican Jerk spice and sweet, hot pineapple salsa really hit all the flavor notes.
As well, I drizzled on Lime Crema. The Lime Crema adds a creamy, cool note and contrasts nicely with the spice and heat. (Please note, I didn’t add the Lime Crema to the tacos photographed. If I had you would not have been able to see the fish and beautiful salsa.)
Spicy, sweet, and super flavorful, Caribbean Jamaican Jerk Fish Tacos with Lime Crema, are easy, delicious, and bursting with a complex mix of flavors.
- 1 pound fish filets any light, mild fish like mahi mahi
- 2 tablespoons olive oil
- 1 orange juiced
- 1 lime juiced
- 3 to 4 tablespoons Jamaican Jerk Seasoning
- salt and pepper to taste
- 2 cups lettuce
- 1/4 to 1/2 cup Lime Crema
- 8 to rtillas corn or flour (I used flour)Lime Crema
- 1/2 cup Greek yogurt can use sour cream
- 3 tablespoon mayonnaise can use olive oil mayonnaise
- 1 tablespoon fresh lime juice
- zest of 1 lime
- 1/4 teaspoon salt adjust to taste
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Make Jamaican Jerk seasoning (or purchase)
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Make Pineapple Salsa
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Rub fish filets with oil then sprinkle Jamaican Jerk over fish and press into the filets.
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Squeeze orange and lime juice over fish.
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Marinate 5 to 10 minutes
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Wrap tortillas in aluminum foil and warm in 250 degree oven wile fish is marinating.
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Make Lime Crema. In a small bowl, combine yogurt, mayonnaise, lime juice, lime zest, and salt to taste. Stir.
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Heat pan to medium high. Optional, add 1 tablespoon oil or use a non-stick pan.
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Cook fish 3 to 4 minutes per side until cooked through.
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Build tacos. Layer lettuce, fish, salsa, and crema on tortilla. Serve hot. Enjoy.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
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Dee says
My question is, Where in the world do you buy your fish? I can’t find any that doesn’t come from China, Vietnam or Thialand. I just can’t handle foreign food. Thanks…..
Paula says
I know, it’s sad. We have a local market that gets fresh fish from Florida every week.
Alison's Allspice says
Fish tacos are my favorite, and this variation is so unique! Your jerk seasoning looks amazing!