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Recipe

Jerk Fish Tacos with Asian Slaw and Avocado Lime Sauce

Ingredients

For the Fish

  • -6 tilapia filets
  • -1 tablespoon EVOO
  • -squeeze of lime
  • -Jerk Seasoning
  • -pinch of salt

For the Asian Slaw

  • 1 bag of Dole Asian Blend
  • 1/2 cup Greek yogurt
  • 1/3 cup Ginger Sesame Dressing (or your favorite Thai style vinaigrette)
  • 1 tablespoon sesame seeds

For the Avocado Lime Sauce

  • 1 avocado, mashed/pureed
  • 1/3 cup Greek yogurt
  • 2 tablespoons finely minced cilantro, fresh
  • squeeze of lime juice
  • pinch of salt
  • 1T almond milk

For the Rice

  • 1 cup basmati rice
  • 1 cup coconut milk (liquid from a full fat can)
  • 1 cup water
  • 2 teaspoons oranic cane sugar

Instructions

For the Fish

  1. Place a sheet of tin foil on a large baking sheet and coat with about a tablespoon of EVOO. Then, preheat your oven to 350F.
  2. Next, squeeze some lime juice (I used half a lime) on the tilapia filets and lightly sprinkle on your Jerk seasoning to both sides. If your jerk seasoning is salt free, feel free to add a pinch.
  3. Place tilapia filets onto baking sheet and bake for about 20 minutes at 350F or until they begin to brown. Let cool for a few minutes, then slice into bit size pieces.

For the Asian Slaw

  1. In a large bowl, mix together 1 bag of Dole Asian Blend, 1/2 cup of Greek yogurt, 1/3 cup of Ginger Sesame Dressing, and 1 tablespoon of sesame seeds until combined.

For the Avocado Lime Sauce

  1. In a medium size bowl, mash an avocado using a fork. Then, add in 1/3 cup Greek yogurt, a pinch of salt, a squeeze of lime juice, 2 tablespoons of minced cilantro, and a splash of almond milk. Mix with a fork until smooth.

For the Rice

  1. In a medium size pot, bring 1 cup of basmati rice, 1 cup of coconut milk, 1 cup of water, and 2 teaspoons of organic cane sugar to a rolling boil. Then, turn burner to low and let simmer for about 10-15 minutes or until liquid is absorbed.

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