Jamaican Jerk Fish Tacos with Grilled Corn Mango Salsa

Mahi Mahi fish tossed in our new Jamaican jerk sauce, placed on top of a bed of homemade corn mango salsa, wrapped in a flour tortilla!

INGREDIENTS

  • 1 lb Mahi Mahi
  • 8 oz Sweet Baby Ray’s Jamaican Jerk Wing Sauce
  • 8 flour tortillas
  • 2 cups corn mango salsa
  • 8 sprigs cilantro

CORN MANGO SALSA

  • 1 cup grilled corn
  • 1 cup diced mango
  • 1/4 cup small diced red onion
  • 2 tablespoon small diced red pepper
  • 2 tablespoon minced jalapeno
  • 2 tablespoon fresh lime juice
  • kosher salt to taste
  • black pepper to taste

DIRECTIONS

    1. Lay the fish in a shallow dish, make a few slashes in the flesh with a sharp knife.
    2. Pour marinade over the fish, place in fridge to marinate for at least 2 hours.
    3. Place fish and marinade in a baking dish and bake in a preheated 400˚F oven until cooked and slightly charred, about 15-20 minutes.
    4. Heat taco shells.
    5. Place in tacos.
    6. Top with corn mango salsa and cilantro.
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