Caribbean Fish Tacos

Some of the best fish tacos I’ve had were in the Caribbean. Oh, I would so love to be back in the Caribbean right now, sitting on the beach soaking up the sun. Sipping on a coconut drink and eating these delicious Fish Tacos!

I love visiting the Caribbean Islands. I mean what’s not to love? The water is pure Aqua in color and crystal clear so you can see all of the beautiful colored fish swim by, the soft white sand on the beaches, the laid back lifestyles, and of course the food.

When traveling, I always try to eat like a local. That way when I come home, I can try and re-create the foods that I loved there.

Fish Tacos are one of the staples in the Caribbean restaurants. You can find them on the menu pretty much anywhere there.

I’ve had Fish Tacos so many different ways, so this is my little creation of a Caribbean Fish Taco.

I used Tuna Steaks for this since that’s what was on sale at the grocery store. You can use almost any kind of fish, such as Mahi Mahi, Tilapia, Red Snapper, etc.

You can buy the fish fresh or frozen. If using frozen fish, thaw first. You can thaw them pretty quick by adding the frozen fish (still in the plastic wrap) to a big bowl of cold water. Change the water every 10 minutes until fish are thawed, about 20-30 minutes.

Once thawed remove from package and place fish in a bowl to marinate. I actually used a glass pie pan for this.

Squeeze the Lime Juice over both sides of the Tuna Steaks. Then sprinkle the Caribbean Jerk Seasoning, Chili Powder, Garlic Powder, Onion Powder, Cumin, and Minced Garlic evenly over both sides of the fish. Note: If you’re using my homemade Taco Seasoning, just add 2 Tbs of this along with the Jerk Seasoning.

Marinate it for about 30 minutes. You don’t want to marinate it for longer than 30 minutes because then the fish starts to break down and fall apart.

While the fish is marinating you can prepare the guac and the slaw.

For the Guacamole, just add the Avocados to a small bowl and mash with a fork until desired consistency. I like my guac on the lumpy side, so I mash it into small chunks.

Add in some Greek Yogurt, Lime Juice, Garlic, Cilantro, Basil, Sea Salt, and Pepper. Stir until it’s all blended together.

For the Slaw I just chopped up some Red Cabbage and Green Onions.

Once the fish is marinated, chop it up into bite size pieces. Add the Coconut Oil and fish to a large fry pan and cook over medium high heat for about 5-8 minutes. The Tuna Steaks should be slightly pink in the middle.

Add the cooked fish to some Corn Tortillas, top with Slaw, Guac, and proceed to chow down! Yaasss!

If you try this let me know what you think by leaving a comment below! It’s really helpful to me and other readers!

Cheers!

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