Get ready to indulge in these Jerk Fish Tacos—a perfect balance of sweet, spicy, and smoky flavors. The bold heat from jerk-seasoned fish pairs beautifully with fresh mango salsa, adding a bright, tropical touch. These juicy fish tacos are easy to make and bring major Caribbean-inspired flavors to your Taco Tuesday lineup!
Why You’ll Love These Jerk Fish Tacos
- Bold & Flavorful: The spicy jerk marinade meets the sweet tang of mango salsa for the perfect bite.
- Easy to Make: Ready in under 30 minutes, making it a quick weeknight dinner.
- Perfect for Summer: Grill the fish for a smoky, authentic Caribbean-style flavor.
Jerk seasoning and fruit salsa go together, REAL bad. The brightness of the mango salsa perfectly complements the spice of the jerk, creating an the perfect combination. As if I needed a reason to love tacos even more, these Jerk fish Tacos take it to another level. They’re the perfect balance of sweet and spicy, and like most taco recipes, they’re super simple to make.
How to Make Jerk Fish Tacos
Step 1: The recipe starts with marinating the fish—since it’s fish, it doesn’t need long. While the fish is soaking up those bold flavors, you can prepare the fresh mango salsa.
Step 2: Dice ripe mango, tomatoes, red onion, and cilantro, then toss with fresh lime juice.
Step 3: When everything’s ready, it’s time to cook. Sear the fish on the stove or toss it on the grill for that ultimate summer flavor.
Step 4: For an extra layer of deliciousness, brown the tortillas directly on the grill or over a gas stove to get those beautiful grill marks.
Step 5: To assemble– Layer the fish in tortillas, top with mango salsa, queso fresco, and a squeeze of lime.
Ingredients for my Jerk Fish Tacos
- Fish: I used Catfish for this recipe. Any white fish would work for this recipe.
- Tortillas: feel free to use flour. I prefer corn for the perfect crisp taco.
- Jerk Seasoning: My favorite jerk marinade here.
- Seasonings: Pantry staples: onion powder, garlic powder, cumin, chile powder, salt and pepper.
- Mango Salsa: Tomatoes, red onion, cilantro, lime juice,
- Sour Cream: optional, or you can use greek yogurt.
- Cheese: Optional, queso fresco.
- Oil: I like using olive oil or grapeseed oil.
What to Serve with Jerk Fish Tacos
- Spanish Rice – A classic pairing for tacos.
- Black Beans or Pinto Beans – Adds protein and fiber and makes the meal complete.
- Tostones – Crispy fried plantains for a Caribbean twist.
- Frozen Strawberry Mango Margarita – Because tacos and margaritas are a must.
Recipe Variations:
- Swap the fish! If you don’t like catfish swap it for tilapia, cod, or even shrimp.
- Switch the salsa: Try it with my pineapple salsa or pico de gallo.
- Sauce it up: add my avocado cilantro sauce to these tacos
Can these Jerk Fish Tacos be made ahead?
Absolutely! For convenience, cook the fish and prepare the salsa in advance. I recommend charring the tortillas on gas stove if you have one or browning them in a cast iron skillet just before serving. Alternatively, you can opt for pre-made taco shells to make things even simpler. This makes the meal perfect for meal prep throughout the week.
More Recipes To Try
If you make these Jerk Fish Tacos please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Jerk Fish Tacos
Ingredients
- Corn Tortillas
- 5-6 pieces Catfish nuggets
- 2 tbsp olive oil
- 1-2 tsp jerk marinade
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ¼ tsp paprika
- ¼ tsp black pepper
For the salsa
- 1 Mango diced
- ¼ cup red onion finely diced
- ¼ cup cilantro finely diced
- 1 jalapeño diced. (De-seeded for less spice)
- 1-2 limes juiced
- Salt + pepper to taste
- Tajìn seasoning to taste
- Red pepper flakes optional
Taco Toppings
- Queso Fresco
- Avocado optional
- sour cream optional
Instructions
- Dice mango, red onion, cilantro, and jalapeño then add to a bowl. Season with salt, pepper, Tajìn, and red pepper flakes, if desired. Then squeeze in fresh lime juice. Stir until fully incorporated. Cover and refrigerate until ready to serve.
- In a bowl add fish and season with 1 tsp of olive oil, your favorite Jerk marinade, onion powder, garlic powder, paprika and black pepper. Mix until well coated. Allow the fish to marinate for at least 15 minutes.
- Heat olive oil in a large skillet, over medium heat. Add the catfish in and cook for about 5 minutes on each side. Once cooked through, flake the fish into pieces.
- Toast the tortillas directly on a grill or over a gas stove for 1-2 minutes, or until you get charred marks. If you don’t have a gas stove, you can brown them in a cast iron skillet instead.
- To serve, layer the cooked fish, and mango salsa into charred tortillas.
- Top with queso fresco and a squeeze of lime and enjoy!
Did you make it?
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