Jerk monk tacos
Serves 4 (2-3 tacos per person)
1.5 - 2 lb monk fish,
2 TBSP jerk seasoning
Splash of /olive oil
2 avocados cubed
pico de gallo (equal parts; tomato, cilantro and red onion with juice of a lime)
or mango salsa (equal parts; mango, poblano pepper, cilantro and red onion with juice of a lime)
greens (baby romaine)
2 ears of corn
1/4 cup crème fraîche, mexican crema or sour cream, mixed with lime juice and adobo puree
12 tacos of your choice
Marinate fish 4 hours or so before cooking or use extra jerk and 30 minutes should do it
Make pico de gallo (can be done in advance)
Grill* fish and corn
*You can also pan sear for 3 minutes a side and finish in 425 degree oven for 7-9 minutes and simply boil corn
Cube avocado
Mix crème fraîche, mexican crema or sour cream, lime juice and adobo puree
Dice fish into 1/2” cubes, remove corn from cob and add to pico
If using soft tacos, brown them in dry pan or on grill
Assemble:
Add greens, pico/corn, fish and avocado
Drizzle crème fraîche/sour cream mixture
Other tacos