Jamaican Jerk Fish Tacos With Plantain

Immerse your plate with the best of the Caribbean!

Immerse your plate with the best of the Caribbean!

Serves 4

Total Time 1 hour

Ingredients

Jamaican Jerk Fish Tacos With Plantain
Salmon steak	2
Olive oil	2 tbsp
Cumin	1 ½ tsp
Chilli powder	1 ½ tsp
Allspice	½ tsp
Cayenne pepper	¼ tsp
Plain greek yoghurt, for serving (optional)	¼ tsp
Salt and pepper	To taste
Lemon, juiced	1
Warm corn tortillas	8-10
Plain greek yoghurt, for serving (optional)	1 cup
Pineapple salsa
Pineapple	1
Coconut oil	1 tbsp
Jalapenos, chopped	1-2
Salt and pepper	To taste
Lime, juiced	1
Cilantro, chopped	⅓ cup
Plantain Rice
Large ripe plantain	4
Coconut oil	¼ cup
Salt and pepper	To taste
Cooked black beans	½ cup
Cilantro, chopped	¼ cup

Cooking Method

Jamaican Jerk Fish Tacos With Plantain
Step 01	In a small bowl, combine cumin, chilli powder, curry powder, allspice, cinnamon, and salt and pepper. Rub the spice mixture and lemon juice over the salmon until fully coated. Cover and place the salmon in the fridge.
Pineapple salsa
Step 01	Preheat oven to 200°C. Coat the pineapple with coconut oil and place it on a baking tray, lined with parchment paper. Add jalapeno and roast it for 20 minutes or until pineapple is charred and caramelised.
Step 02	Be sure to turn the pineapple halfway through cooking. Remove from oven and let it cool.
Step 03	Once cooled, chop the pineapple and place it into a bowl.
Step 04	Remove seeds from jalapeno, chop and add it into the bowl. Stir in lime juice, cilantro and salt.
Plantain Rice
Step 01	Peel the plantains and chop them roughly until they resemble rice.
Step 02	Add coconut oil to a large skillet over medium heat. Once hot, add plantain rice and fry until golden and crisp for 3-5 minutes. Remove from heat and season with salt and pepper.
Step 03	Stir in black beans and cilantro. Keep it warm.
Step 04	Place a cast iron skillet over high heat. Cook the fish for 4 minutes on each side. Turn off the heat and flake the salmon using a fork.
Step 05	To assemble the tacos, add plantain rice and salmon to the warmed tortillas. Top it with pineapple salsa, fresh cilantro, lime and a dollop of yoghurt if desired.