When I did eat meat, I used to love to chow down on some jerk chicken. Especially when it was grilled to perfection, a little charred on the outside and juicy on the inside. I don’t miss it though because I have jerk salmon, and it’s a different level of deliciousness. It’s funny how I never thought to make jerk salmon until I became a Pescatarian. My favorite way to eat it- Jerk Salmon Tacos with Pineapple Salsa. The spicy & sweet combination is just so damn good!
This meal is so simple to make. Especially since I use jarred jerk seasoning. I never tried making jerk from scratch. But I don’t think it’s necessary since this stuff is tried and true. Trust me, I know hardcore Jamaicans that swear by this brand. Go with the mild version though as it’s spicy enough. The spicy version will literally burn your taste buds lol.
The Pineapple Salsa is pretty much Pico de Gallo with Pineapples tossed in. That combo of flavors mixed with the jerk is…. I can’t even describe it. You’ll just have to taste for yourself. These jerk salmon tacos go great with my esquites as a side dish. Although I used salmon, you can use any protein you’d like. My second favorite protein for this dish is shrimp. You can also sub the pineapple with ripe mango for a different type of sweet treat.
Jerk Salmon Tacos With Pineapple Salsa
Jerk Salmon Tacos
- 4 salmon fillets
- 1 tbsp lemon juice
- 1 tbsp jerk seasoning
- 1 tbsp coconut oil
- 12 corn tortillas (taco size)
- 1 cup frozen pineapple (thawed & chopped)
- 1 cup cherry or grape tomatoes (chopped)
- 1/2 cup sweet onion (chopped)
- 1/4 cup cilantro (chopped)
- 2 tbsp lime juice
- sprinkle of sea salt
- Wash the salmon fillets with lemon juice and water and pat dry. Thoroughly rub each fillet with the jerk seasoning. Cover and set in the fridge for an hour to marinate.
- While the salmon is marinating, chop the pineapples, tomatoes, onions and cilantro and place in a large mixing bowl. Pour over the lime juice, sprinkle with salt and mix everything thoroughly. Sit the bowl in the fridge to chill.
- Heat a large cast iron skillet or grill pan and coat with the coconut oil. Grill the salmon about 5-7 minutes on each side until you get a nice sear. Break the salmon apart with a fork into smaller pieces.
- Heat the corn tortillas on a griddle, or in a non stick pan. Place the jerk salmon onto the corn tortillas and top with the pineapple salsa. Serve hot.
- Feel free to use protein of choice
- You can sub the pineapple for ripe mango