Monday, July 22, 2013

Dorm Room Dinner: Jerk Tilapia Tacos with Fruity Salsa

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You know when sometimes you have a dream, it could be any old dream, but of course, knowing me, my dream involves food.  And then that dream becomes a reality and you realize it's even better than you imagined?!  That is the essence of these tacos.  I'm completely serious!  I pay attention to sustainable, local, and seasonal foods as much as our budget will allow (sorry John, no grassfed Angus steaks for a while) and when I saw the Perfect Protein blogger recipe contest, I knew it was something we would have to participate in. 

As I've mentioned often, John and I try to eat fish at least once a week.  Sometimes it's less, sometimes it's more but it usually evens out to a Monday or a Tuesday night during the week.  The campaign is all about making people aware how sustainable fish improves the environment and makes a lasting impact on what we leave behind on Earth when we've gone.  Something we fully support (also, who doesn't?  This seems so logical to me).  Anyway, we have a great fishmonger here in our little enclave of NYC who knows all about where his fish comes from and passes that information on to us - which makes it easy for us to decide what to eat!

My favorite thing about these tacos is that they are quick.  You can make the slaw the night before, which marinated overnight takes probably better than making it the same day.  The fish takes MAYBE five minutes to cook through on our grill.  Make sure you grease it well so the fish doesn't stick!  The whole thing can be done in 15 minutes and entirely outside.  It's the perfect meal to eat watching the sun go down from a porch...which is what I imagine we would do if we didn't live in a 600-square foot apartment in NYC ;)

Jerk Tilapia Tacos with Fruity Salsa
Serves:  2
Fruity Salsa:
1 mango, diced
1/2 pineapple, diced
1 red onion, diced
2 tablespoons cilantro, finely chopped
1 tablespoon fresh ginger, minced
1 lime
2 tablespoons olive oil

Jerk Tilapia:
2 tilapia filets (about 2/3 pounds)
6 tablespoons no-sodium jerk seasoning
1 tablespoon sea salt
8 hard taco shells

Fruity Salsa:  You can make the salsa ahead of time (up to 48 hours in advance).  In a small bowl, combine mango, pineapple, onion, cilantro, and ginger.  Zest the lime and add the lime zest to the mixture.  Then juice the lime over the mixture.  Add olive oil and mix well.  Cover and place in the refrigerator until ready for use.

Jerk Tilapia:  Oil your grill well.  Preheat the grill to medium heat.  Season the tilapia with no-sodium jerk seasoning and sea salt on both sides of each filet.  Place the fish on the oiled portion of the grill.  Cook about 3 minutes per side, until the fish flakes with a fork.  (Alternatively, prepare in a skillet with 1 tablespoon oil).  Let cool slightly and roughly chop into bite-sized pieces.

Tacos:  Fill the taco shells with Jerk Tilapia.  Top with Fruity Salsa and serve immediately.
Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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