Jerk fish tacos with apple slaw

From Jerk fish tacos featuring Señor Manzana

Jerk fish tacos


  • 2 tilapia filets
  • 1/4 cup liquid jerk seasoning (I used the Diana Sauce version)
  • 2 eggs, beaten
  • 1 cup panko bread crumbs
  • 2 tbsp dried parsely
  • 1 tsp salt
  • Canola oil, for frying
  • 1 granny smith apple
  • 1/4 cup apple cider vinegar
  • 2 tbsp white sugar
  • 1/2 red pepper, diced
  • 2 green onions, sliced
  • 1/4 cup yogourt
  • handful fresh cilantro
  • 1 tsp cumin
  • hot sauce of your choice (I used a jalapeno apple hot sauce as featured in the blog post)
  • 6 corn tortillas (make them from scratch! Follow the instructions on the back of the bag of Maseca masa harina)


Coat the tilapia filets with the jerk seasoning and marinate for 30 minutes. Meanwhile, slice the granny smith apple into matchsticks and toss in a bowl with the apple cider vinegar and the sugar. Combine the red pepper and green onion and set aside. In a blender or food processor, blend the yogourt, cilantro and cumin until it is well combined.

Heat the oil in a skillet over medium high heat, you want about a 3/4 inch of depth. Scrape the marinade off of the fish and mix it into the beaten eggs. Combine the panko, parsely and salt. Now dip the fish pieces into the egg until they are coated, then coat with the panko mixture. Fry the fish in the hot oil for 2-3 minutes each side, until the crust is golden and crispy. Drain on paper towels and cut into 1 inch pieces.

To assemble:

Place a couple chunks of fish on a warmed corn tortilla. Top with apple slaw and sprinkle on the pepper/onion mixture. Drizzle the yogourt sauce and hot sauce over everything. Garnish with cilantro and lime, if desired.

Printable recipe


  1. Jerk fish tacos featuring Señor Manzana | Soph n' Stuff - February 17, 2015

    […] Jerk fish tacos with apple slaw […]

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