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4
20 minutes
10 minutes
3 tablespoons Natural Grapeseed Oil
1 ½ tablespoons Jamaican Jerk Seasoning
1 ½ pounds white fish, cut into bit size pieces or strips
1 bell pepper, finely diced
1 mango, finely diced
¼ red onion, finely diced
1 avocado, finely diced
1 lime, juiced
½ cup mayo
3 tablespoons green hot sauce
½ lime, juiced
1 teaspoon Jamaican Jerk Seasoning
Combine Natural Grapeseed Oil and 1 ½ tablespoons Jamaican Jerk Seasoning. Add fish and toss in mixture until coated. Set aside while prepping salsa and sauce.
In a separate bowl, combine bell pepper, mango, red onion, avocado, juice from 1 lime, and salt to taste. Set aside.
In a separate bowl, whisk together mayo, hot sauce, juice from ½ lime, and 1 teaspoon Jamaican Jerk Seasoning until smooth. Set aside.
Heat a 12-inch nonstick skillet over medium heat. Add the fish and cook for about 2 minutes on each side, depending on thickness of fish, or until cooked through: 140°F.
In the same skillet, add tortillas and cook for about 1 minutes on each side or until golden.
Assemble tacos with cooked fish, mango salsa, and drizzle with sauce.
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