Jamaican Jerk Fish Tacos
Coconut Rice
Ingredients
- 2 lb tilapia fillets
- 2 Tbsp Caribbean Jerk seasoning
- 2 Tbsp olive oil
- 1 pineapple, peeled, cored, and sliced
- 2 jalapeño peppers, seeded and minced
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 1 (12-count) pkg soft taco-size flour tortillas
Instructions
- Sprinkle fish with Jerk seasoning. Cook fish in hot oil in a large nonstick skillet over medium-high heat until fish flakes with a fork. Remove from skillet.
- Cook pineapple in skillet 2 to 3 minutes per side or until charred. Chop and place in a large bowl with jalapeños, cilantro, and lime juice. Season with salt and pepper to taste.
- Heat tortillas according to package directions. Flake fish into large pieces, and serve in tortillas with pineapple salsa.
Side Dish Ingredients
- 2 Tbsp butter
- 1½ cups long-grain white rice
- 1 (13.5-oz) can unsweetened coconut milk
- 1½ cups water
Side Dish Instructions
- Melt butter in a saucepan over medium heat; add rice, and cook, stirring constantly, 2 minutes.
- Stir in coconut milk and water; bring to a boil, cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender.
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