Hey, hi… can we do Taco Thursday, PLEEEAAASSE?
Because I am so super happy and excited to share these Jamaican jerk fish tacos with you!! And…cause man, it has been a week. So many recipes have been made, so many recipes tested, not enough recipes photographed, too many trips to the store, too many animals to take care of, and in general just not enough hours in the day.
You know what’s so odd though?? Tacos just seem to make everything better. Well, tacos, and the flowers (I just wrote out flours instead of flowers…man too much baking going on this week!) I bought LAST Friday that still look so pretty sitting on my desk. Oh, and re-runs of Gilmore Girls into the wee hours of the night. AKA – early, early morning…ugh.
So let me tell you some stories from around here. Stories that start and end with the goats. Oh those flipping goats. First of all, even though they are a pain in the butt (my umm kinder choice for a word), I still find them totally cute… and I still want all the baby goats we will eventually have once they get pregnant. That said, man those goats are killing me this week. I was milking Taramisu on Sunday and I realized this giant balding patch on her back. It looked pretty nasty, so I sent some photos to my dad, who then informed me that she has ringworm.
First words back to him where, “Eewwwww” and, “wait, you know that is highly contagious… GROSS”.
Why does this have to happen when I am stuck on goat duty??? You guys, I have to rub iodine on the infected areas. It is maybe, possibly, the grossest thing ever. OK, that is an exaggeration, but I really do not like doing it. I am not a fan of gross things on my own skin, let alone the skin of the goats. The first day I did it, I was so grossed out that I had to come in and shower immediately… at 10:30 pm. No seriously.
I am a little…ok a lot, crazy, but honestly, it is still so gross. I will not go into details because I don’t want to disgust any of you, but man, this is SOOO not what I signed up for.
Also, you guys remember my cat Snape, right?? Yes, well he has turned into a little demon cat. He is still cute as ever, but man, he is kind of evil. I brought in an egg from the chicken coop (which REALLY needs to be cleaned…ugh) and put it on the table… only to have Snape roll it off the table, crack it and start eating it. There was also a whole paw stamping episode in the middle of my chocolate cake. I love him, but wow, he is going through that terrible kitten stage, and man, it is driving me insane!
In other news, I saw some of the Grammy awards via Snapchat. I am dying to know, who had on your favorite dress? Who did you feel was the worse dressed??? I’m still and not sure how I feel about T-Swifts looks, but I dunno, the more I see photos of her the more I am liking it. Thoughts??
I didn’t really see all that much, since there were just a few short clips, so let me in on all the fun stuff!!
Ok, ok – can we now finally talk about these tacos?? These tacos that are saving me this week. These tacos that are loaded with flavor and remind me that I need to plan a spring break this year… for realzzz.
I feel like the easiest way to go over these is just to break them down, layer by layer. Mmmm, k?
First: you’ll need warmed corn or flour tortillas. I went with flour for these, but either is DELISH. I also really LOVE a hard shell with these tacos. To be honest, hard shells are my favorite, but I prefer the way corn and soft flour tacos photograph.
Second: plantain fried rice. YESSS. So much yessssss. This is the bestest taco filling ever. Think fried plantains, but broken down into rice form and then tossed with salt, lots of salt, black beans and cilantro. It is so good.
Third: Jamaican Jerk seasoned salmon. One word. YUM.
Fourth: caramelized pineapple salsa…aka my happy food… pineapple + salsa. Hand me a spoon please. 🙂
Fifth: toppings, toppings, toppings, all the toppings please. I went with greek yogurt, fresh cilantro, lime and fresh sliced jalapeños.
Meal = complete.
And now you see, right?? Tonight needs to be Thursday Night Tacos!! Then leftovers can be Friday’s lunch…with a side of Margaritas. Now that is smart planning.
Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa.
Servings: 8 Tacos
Calories Per Serving: 295 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 pound salmon left whole or cut into steaks
- 2 tablespoons olive oil
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon all-spice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- salt + pepper
- juice from 1 orange + lime
- corn or flour tortillas warmed
- plain greek yogurt for serving
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- Place the salmon in a 9x13 inch pyrex pan and rub with olive oil. In a small bowl, combine the cumin, chili powder, curry powder, all-spice, cayenne, cinnamon and a pinch of salt + pepper. Rub the spice mixture over the salmon. Drizzle over the orange juice and lime juice. Cover and place the salmon in the fridge while you prepare the rice and salsa.
- Preheat the oven to 450 degrees F.
- Rub the pineapple with coconut oil and place on a parchment lined baking sheet. Add the jalapeno. Roast for 20 minutes or until the pineapple is charred and caramelized. Turn the pineapple half way through cooking. Remove from the oven and let cool.
- Once the pineapple is cool enough to handle, finely chop the pineapple and add to a bowl. Remove the seeds from the jalapeno, chop and add to the bowl with the pineapple. Stir in the lime juice, cilantro and a pinch of salt.
- Remove the peels from the plantains and roughly chop them. Add the plantains to a food processor and pulse until finely chopped and the plantains resemble rice. You can finely chop the plantains as well.
- Add the coconut oil to a large skillet set over medium heat. Once hot, add the plantain rice and fry until golden and crisp, about 3-5 minutes. Once golden, remove from the heat and season with salt + pepper. Stir in the black beans and cilantro. Keep warm.
To cook the Fish and Assemble
- Place a large cast iron skillet or grill pan on high heat, or preheat the grill to high.
- Once hot, add the fish and cook until your desired doneness is reached. I cooked about 4 minutes per side. Remove from the heat. Using a fork, flake the salmon into pieces.
- To assemble your tacos, add the plantain rice to the warmed corn or flour tortillas. Add the salmon and top with pineapple salsa and a dollop of yogurt if desired. Garnish with fresh cilantro and limes. EAT!
Hehe. Tacos make me :). Happiest Thursday!