- 1 cup Pineapple Salsa*
- 1/2 cup black beans, drained and rinsed
- 1/2 pound Jerk Fish*
- 4 to 6 small tortillas
- 1 avocado, cubed
- 4 to 6 ounces soft Mexican cheese
- Sour cream, optional
- *If cooking the “stack” of 3 meals, you will have this leftover from Jerk Fish with Pineapple Salsa and Sticky Coconut Rice.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Jerk Fish with Pineapple Salsa and Sticky Coconut Rice. After cooking that, you will be part-way towards two other meals in the stack, this one for Caribbean Fish Tacos with Pineapple-Black Bean Salsa and Thai Coconut Curry Fish Bowls.
Add black beans to the leftover pineapple salsa. Reheat fish in the oven on a low broil for 2 to 3 minutes. Warm tortillas in the oven or microwave, if desired.
Assemble tacos by adding pineapple-black bean salsa, fish and avocado cubes to each tortilla. Top each taco with soft Mexican cheese and sour cream, if desired.
Amy shops for organic food locally at Native Sun Jax!