Jamaican Jerk Fish Tacos with Caribbean Mango Coleslaw

Jamaican Jerk Fish Tacos with Caribbean Mango Coleslaw

Recipe: Jamaican Jerk Fish Tacos with Caribbean Mango Coleslaw

Author: Carolyn Severin, Marketing Administrator

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Makes: 4-6 Servings

Everyone loves tacos, am I right? It’s easy to get into a taco-rut though. If you love both spicy & sweet flavors, these Jamaican Jerk Fish Tacos with Caribbean Mango Coleslaw will surely hit the spot! Each bite has an unbeatable combination of flavors! Just don’t forget your fresh Hamama Garlic Greens on top :)


  • 1-2 filets of cod fish, or any white fish
  • 4 Taco shells


Jamaican Jerk Sauce: 

  • 7-10 scallions (chopped)
  • 4 garlic cloves (peeled)
  • 1 inch piece of fresh ginger (peeled and roughly chopped)
  • 1 tbsp Jamaican allspice (pimento)
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 – 2 Scotch Bonnet chilis (remove the seeds)
  • 3 tbsp Braggs Amino Acids (or Tamari/Soy Sauce)
  • 3 tbsp pineapple juice
  • 3 tbsp dark brown sugar
  • 2 tbsp olive oil
  • 6 sprigs of fresh thyme (stem removed)
  • 1 tbsp lemon juice
  • 1 tsp salt


Caribbean Mango Coleslaw:

  • 6 cups red or green cabbage, shredded
  • 1 ripe mango, diced
  • 1 jalapeño, deseeded & finely chopped
  • 1 cup carrot, shredded
  • 2 cloves garlic, minced
  • 1/2 cup slivered almonds
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup green onion, chopped
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 2 tsp Caribbean hot sauce
  • Salt and pepper





For the Jamaican Jerk Sauce:

  1. Add the ingredients for the Jamaican Jerk Sauce to your Food Processor and blend to your desired consistency. You can choose to keep it chunky or puree until smooth.


For the Fish:

  1. Once your Jerk Sauce is ready, preheat your oven to 425F. Set your fish on a baking sheet with parchment paper. Cover the Fish in the Jerk Sauce on both sides. Place in the oven and bake for 15-20 minutes.


For the Mango Coleslaw:

  1. Mix the mustard, honey, lime juice, olive oil and hot sauce until combined in a medium bowl.
  2. In a larger bowl, toss together the cabbage, mango, jalapeño, carrot, garlic and almonds.
  3. Drizzle the sauce on top of the veggies and combine well. You can place it in the fridge to cool until ready to serve.


Assembling your tacos:

  1. Before assembling your tacos, I like to put my taco shells in the oven at 375 degrees to let them get crispy for a few minutes. You can use soft shell tacos if you prefer.
  2. Add the fish, coleslaw and garnish to your taco shells and enjoy each flavorful bite!

Make this recipe today!

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