Jerk-Seasoned Fish Tacos with Pineapple Salsa

We're getting tropical with this Jamaican inspired taco recipe


  • 1 pound fresh catfish (or any fish you can catch), cut into 3 inch pieces
  • 1 jar of Jamaican jerk sauce or seasoning
  • 1/2 fresh pineapple or 1 can of pineapple chunks, diced into small pieces
  • 1/4 habanero pepper, chopped very small
  • 1/2 fresh cucumber, diced into small pieces
  • 1 sweet onion, chopped
  • 1 small bunch of fresh cilantro, chopped
  • 1 lime, juiced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 package of corn tortillas or taco shells
  • Sour cream
  • Shredded cheese


Empty jerk seasoning into a large zip type bag. Add catfish, zip bag closed and coat fish. Set aside.

In a large bowl, mix chopped pineapple, chopped habanero, diced cucumber, chopped onion, cilantro, juiced lime, salt and pepper. Toss lightly to combine. Set aside.

You can cook your fish by either grilling it or in a hot sauté pan with a bit of canola oil. Cook fish until flaky, usually takes about 5-8 minutes. Flake fish into small pieces.

Assemble your tacos!

Layer fish, cilantro and pineapple salsa on to tortilla or taco shells and then add toppings such as sour cream and or shredded cheese to taste. We make traditional tacos as well as tostadas with this recipe, and boy is it fabulous! Delicious with any fish we have been lucky enough to catch!

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