Jerk Snapper tacos with Banana & Scotch Bonnet Salsa
Jay Gleaton
4
25 minutes
10 minutes
Jamaican
Jamaican Fusion
Jamaican Scotch Bonnet Jerk Seasoning and some Unique Fiery Salsa will take your breath away with how delicious and spicy these tacos are. We bring back red snapper from the Gluf Shores area of the Gulf of Mexico almost every year, and every year I find new ways to cook it. If you ever are stuck asking yourself, what do I do with all this fish that I caught? check out our seafood recipes. We never get stuck in a rut since snapper is just an awesome piece of fish that works like a blank canvas for flavors.
Here we have some Island Fish Tacos. Bursting with flavor. People will talk about this and
beg you for the recipe if you make this. At least, that's what happened
to me. Serve them along side some salad for a lighter meal or lunch.
Serve alongside some coconut rice and peas and Jamaican cabbage for a
MEAL.
Ingredients
For the Fish
- Red Snapper, 2 large fillets, About a Pound we always have a freezer full we packaged ourselves, so we use frozen fillets.
- 1 tbsp. Scotch Bonnet Jerk Seasoning
- 2 tbsp. Coconut or Vegetable Oil
For the Salsa Topping
- 2 Bananas, a little green on them is good, Diced like you would a tomato for salsa
- ½ a small onion diced (red looks nice)
- 1 scotch bonnet or habanero, seeds removed (minced)
- Juice from 1 good lime ~ 2 tbsp
- ½ cup chopped cilantro or to taste
- Salt to taste
Directions
Rinse any scales off the fish that are leftover from cleaning and packaging them.
Slice the fish into taco length pieces about an inch and a half wide and set on paper towels to dry.
Once dry, sprinkle fish all over with jerk rub and set on a plate and set aside to marinate for a few minuites while we make the salsa.
Combine all the chopped salsa ingredients and stir to combine. Taste and add salt to taste. Set aside while we cook the fish.
Heat up your corn tortillas either in a pan or however you like to do them and wrap them up in foil so they stay warm for a bit.
Take a pan and heat over medium heat for a few minutes. Add a tablespoon or two of coconut oil and let it get hot until it shimmers. In batches saute the fish just a few minutes on each side until it flakes. With the pieces small this will go pretty quick. Remove to a paper towel lined plate. Adding more oil between batches as needed.
Assemble your tacos. Corn tortillia, Fish, Banana Salsa on top. Enjoy!
