Caribbean Fish Tacos
Ingredients (12 servings)
| Amount | Measure | Name |
|---|---|---|
| 12.00 | floz | Knorr Ready-To-Use Jamaican Jerk Sauce 4 x 0.5 GA |
| 3.00 | lb | Fish, Mahi Mahi , or other firm fleshed fish fillets |
| 1.50 | cup | Black beans , canned, rinsed and drained |
| 1.50 | cup | Sweet corn , canned, drained |
| 1.50 | cup | Tomatoes, plum , seeded, diced |
| 1.00 | oz | Green chilies , chopped |
| 0.75 | cup | Onions , diced |
| 2.00 | oz | Cilantro , chopped |
| 24.00 | whole | Tortilla, corn , soft taco size, warmed |
| 6.00 | oz | Spinach , shredded |
| 12.00 | oz | Sour cream, regular |
| 24.00 | Citrus, lime wedges |
Preparation
1. Reserve 3 T. of the Knorr Jamaican Jerk Sauce and pour the rest over the fish. Marinate, covered, under refreigeration for not more than 1 hour.
2. Combine the black beans, corn, diced tomatoes, chilies, onion and cilantro. Top corn tortillas with shredded spinach.
3. Remove fish from sauce and discard used sauce. Grill fish, basting with reserved sauce. Divide fish among tortillas. Top with bean salsa and sour cream. Serve with lime wedges.
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