Jamaican Jerk Fish Tacos with Pineapple, Avocado and Smoked Paprika Cream

Serves: 4

Prep time: 20 minutes (plus marinating) /  Cook time: 10 minutes

Jamaican Jerk Fish Tacos with Pineapple, Avocado and Smoked Paprika Cream Photo: supplied

Ingredients

Blue Cod

• 1 tbsp jerk seasoning
• 2 garlic cloves, finely grated
• Thumb-sized piece ginger, finely grated
• 1 lime, zested
• 3 tbsp light olive oil (or neutral oil)
• 2 large fish fillets

Smoked Paprika Cream

• 150g sour cream
• 1 tbsp smoked paprika

To serve

• Warmed corn tortillas (8-10)
• 1 cup salad greens
• ½ red onion
• ½ punnet cherry tomatoes chopped
• 1 cup fresh pineapple, chopped finely
• 2 avocados, sliced

Method

1. Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Smear over the fish and marinate in the fridge for at least an hour.

2. For the smoked paprika cream stir together sour cream and smoked paprika and set aside.

3. Heat a large fry pan with a good drizzle of oil on a medium-high heat. Season the fish with salt and cook for 2-3 minutes each side until just cooked through.

4. Serve the fish (flaked with a fork) on warm corn tortillas with salad greens, sliced red onion, cherry tomatoes, pineapple and avocado. Top with smoked paprika cream and a
squeeze of lime.