Jerk Fish Tacos with Pineapple Slaw

Print Save Jerk Fish Tacos with Pineapple Slaw Recipe Embed Ingredients 3 cups Cabbage Cole Slaw Mix 1/2 cup Chopped Pineapple, drained if canned 1 tablespoon Honey 3 tablespoons Olive Oil, divided 2 tablespoons Lime Juice Salt and Pepper 16 ounces Fish Fillet 1 tablespoon Jerk Seasoning Blend 8 Corn Tortillas, or flour tortillas, taco size For the Toppings: Salsa Guacamole Chopped Cilantro Directions In a medium bowl, mix together slaw mix, pineapple, honey, 2 Tablespoons olive oil (reserve one tablespoon) and lime juice. Season with salt and pepper to taste. Set aside. In a large frying pan, heat the remaining 1 tablespoon of olive oil.  Season the fish filets with the jerk seasoning and salt and pepper.  Add the fish to the pan and cook for 3 to 4 minutes on each side or until fish is no longer translucent and flakes with a fork. Break fish up into pieces so it is ready to put in the tacos. To assemble tacos, add some slaw and fish to each tortilla.  Top with extra toppings if desired. Tortillas can be heated in a pan, on a grill or in an oven before filling if desired.   Notes You'll want to use a mild fish for this recipe, such as monkfish, cod, or tilapia. Recommended Cuisinart Stainless Steel Mixing Bowls Le Creuset 10-inch Stainless Steel Nonstick Frying Pan Le Creuset Revolution Spatula via Food Fanatic https://ift.tt/2tYBEMi Food Fanatic