Delicious Jerk Fish Tacos Recipe

So, on another post in my “All Things Jerk” series, I get to try my hand at jerk fish tacos. I was scrolling mindlessly on Instagram when I saw a reel of Ks Nice N Spice.

She makes the most appealing Caribbean dishes, and I knew instantly I needed to make this dish. It soon became a thing in my home. I like using fish because it cooks fast and it takes on seasoning well.

Sometimes I use shredded cabbage, mango, or pineapple if they’re around. It depends on what I feel like or what’s left from the week. As you know, I have a son and a daughter, so nothing lasts that long in my home.

My son will eat three before I even sit down, then he’ll say, “Make extra next time,” even when I already did. That’s how I know a recipe works.

So, if you want a taco that is perfect for dinner or a small gathering, these jerk fish tacos are worth making at least once. I know once you try them, you’ll keep a version of this recipe in your regular rotation.

WHY YOU’LL LOVE THIS RECIPE

It doesn’t get much easier than simply frying your fish in coconut oil. It is far healthier than vegetable oil.

These jerk fish tacos are a lighter option on taco night, and they’ve got tons of flavor and are so easy to make. Have these babies with avocado and shredded lettuce, pineapple, and mango salsa.

Plus, it is a dish that even picky eaters like my kids enjoy every time I make it for them.

INGREDIENTS

Seasoned Jerk Fish

• 1 ½–2 lbs fish fillets (pollock, cod, snapper, tilapia, or any firm white fish, will do just fine)
• ½ tsp Paprika
• ½ tsp Cayenne pepper
• ½ tsp Black pepper
• 1 tsp Jamaican all-purpose seasoning
• ½ tsp Jamaican fish seasoning
• 1 tsp Dry jerk seasoning (I prefer Grace brand)
• Olive oil (to drizzle)

Vegetables

• 2 cups Shredded cabbage
• 1 small Carrots (shredded or sliced thin)
• 1 small Onions
• 1 Bell peppers
• 2 Scallions (chopped)
• Lime wedges (for serving)

For the Tortillas

• 8 Flour tortillas (your preferred size)
• Oil for toasting (optional)

INSTRUCTIONS

Place your fish fillets in a bowl and season with paprika, cayenne pepper, black pepper, all-purpose seasoning, jerk seasoning, and fish seasoning.

Drizzle olive oil over the fish and rub everything together. You don’t need salt because the seasonings have it in them. Once the fish is coated, set it aside while you prepare your veggies.

Prep the Vegetables

Chop your cabbage, carrots, onions, scallions, and bell peppers. You can keep them raw if you want a crisp bite, but I prefer to soften them just a little. It makes the tacos easier to eat and gives a nicer texture.

Heat a pan and add a small splash of oil. Toss in the cabbage and carrots. Sauté lightly for a minute or two. Add a pinch of all-purpose seasoning. Remove from heat and set aside.

Cook the Fish

Heat a nonstick pan with a little coconut oil or your preferred cooking oil. Add the fish fillets gently and let them cook on medium heat. These fillets cook quickly, so don’t walk away. When they start to brown on the edges, flip them gently.

Keep an eye on the texture because fish should flake easily. Once both sides are cooked, remove them from the pan and let them rest.

Toast the Tortillas

Turn your stove on low and place each flour tortilla directly onto the pan. Toast lightly until warm and flexible. Don’t over-toast or they’ll become crispy.

Lay two tortillas together. Add a small amount of your sautéed vegetables in the center. Place your jerk fish on top, breaking it into large flakes if needed.

Top with:

• Fresh scallions
• Onions
• Bell peppers
• A squeeze of lime

If you want, you can drizzle a sauce over the tacos (ranch, poppy seed dressing, a yogurt sauce, or your favorite taco drizzle).

STORAGE & LEFTOVERS

• Fish: Store in an airtight container for up to 2 days. Reheat gently so it doesn’t dry out.
• Veggies: Keep in a separate container for 2–3 days.
• Tortillas: Leave in original package and warm as needed.

Do not store assembled tacos because the tortillas will get soft and break apart.

FREQUENTLY ASKED QUESTIONS

Can I use frozen fish?

Yes. Thaw it completely and pat dry so it seasons well.

Can I use store-bought jerk marinade?

For this recipe, dry seasoning works better because wet marinade can cause the fish to fall apart in the pan.

What toppings work best?

Cabbage, onions, bell peppers, mango salsa, pineapple, avocado, and scallions all work great.

How spicy is it?

It depends on your jerk seasoning. You can adjust the heat by using more or less.

Can I bake the fish instead of frying it?

Absolutely. Bake at 375°F for about 12–15 minutes.

What tortillas should I use?

You said flour tortillas, so stick with those. They fold easily and pair well with jerk seasoning.

More Jerk Recipes

• Homemade Jamaican Jerk Bacon Recipe
• Easy Jamaican Jerk Black Bean Burger 
• Yummy Jamaican Jerk Pork Oven Cooked
• Jerk Chicken Quesadillas with Pineapple-Mango Salsa
• Easy Jerk Chicken Empanadas Recipe
• Easy Jerk Chicken And Waffles Recipe
• Jerk Chicken Burrito With Coconut Rice and Mango Salsa

Delicious Jerk Fish Tacos Recipe

Recipe by Ren PetersCourse: MainCuisine: JamaicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

320

kcal

These Jerk Fish Tacos are juicy, flavorful, and come together fast. The fish cooks in minutes and the jerk seasoning brings that bold Caribbean taste.

Ingredients

• 1 ½–2 lbs fish fillets (pollock, cod, snapper, tilapia, or any firm white fish, will do just fine)

• ½ tsp Paprika

• ½ tsp Cayenne pepper

• ½ tsp Black pepper

• 1 tsp Jamaican all-purpose seasoning

• ½ tsp Jamaican fish seasoning

• 1 tsp Dry jerk seasoning (I prefer Grace brand)

• Olive oil (to drizzle)

• 2 cups Shredded cabbage

• 1 small Carrots (shredded or sliced thin)

• 1 small Onions

• 1 Bell peppers

• 2 Scallions (chopped)

• Lime wedges (for serving)

• 8 Flour tortillas (your preferred size)

• Oil for toasting (optional)

Directions

• Place your fish fillets in a bowl and season with paprika, cayenne pepper, black pepper, all-purpose seasoning, jerk seasoning, and fish seasoning.
• Drizzle olive oil over the fish and rub everything together. You don’t need salt because the seasonings have it in them. Once the fish is coated, set it aside while you prepare your veggies.
• Chop your cabbage, carrots, onions, scallions, and bell peppers. You can keep them raw if you want a crisp bite, but I prefer to soften them just a little. It makes the tacos easier to eat and gives a nicer texture.
• Heat a pan and add a small splash of oil. Toss in the cabbage and carrots. Sauté lightly for a minute or two. Add a pinch of all-purpose seasoning. Remove from heat and set aside.
• Heat a nonstick pan with a little coconut oil or your preferred cooking oil. Add the fish fillets gently and let them cook on medium heat. These fillets cook quickly, so don’t walk away. When they start to brown on the edges, flip them gently.
• Keep an eye on the texture because fish should flake easily. Once both sides are cooked, remove them from the pan and let them rest.
• Turn your stove on low and place each flour tortilla directly onto the pan. Toast lightly until warm and flexible. Don’t over-toast or they’ll become crispy.
• Lay two tortillas together. Add a small amount of your sautéed vegetables in the center. Place your jerk fish on top, breaking it into large flakes if needed.