Spicy Jamaican Fish Tacos

Name: Spicy Jamaican Fish Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb white fish (cod or snapper); 2 tbsp olive oil; 1 tsp allspice; 1 tsp paprika; 1 tsp garlic powder; 1 scotch bonnet pepper, finely chopped (or to taste); Juice of 1 lime; Salt and pepper to taste; 8 small corn tortillas; 1 cup shredded cabbage; 1 ripe avocado, diced; 1/2 cup mango salsa; Lime wedges for serving

Highlighted under: Globetrotter Food Guide

I absolutely love making Spicy Jamaican Fish Tacos, especially on weekends when I have some extra time to enjoy cooking. The combination of tender fish marinated in vibrant spices and served in soft corn tortillas is simply irresistible. I often top them with fresh mango salsa and a drizzle of lime crema, which adds a refreshing twist. Whether you’re hosting friends or enjoying a meal at home, these tacos are sure to impress with their bold flavors and delightful textures.

Created by

Ella

Last updated on 2026-01-05T22:26:27.864Z

When I first tried Spicy Jamaican Fish Tacos, I was captivated by the bold and zesty flavors that were unlike anything I had tasted before. The secret is in the marinade, which combines traditional Jamaican spices like allspice and scotch bonnet peppers for that fiery kick. I experimented with different types of fish, but found that white fish like cod or snapper holds up beautifully to grilling.

One tip I’ve learned is to let the fish marinate for at least 30 minutes to really allow the spices to penetrate. I also love adding a mix of toppings like shredded cabbage, diced avocados, and a squeeze of lime to balance the spicy heat. These tacos are a celebration of flavor that always brings a smile to my face.

        Why You'll Love These Tacos
        Bold and spicy flavor that kicks up your taco night
Fresh toppings that add vibrant color and crunch
Quick to prepare, perfect for weeknight dinners or gatherings

      

Understanding the Marinade

The marinade is the heart of these Spicy Jamaican Fish Tacos, infusing the fish with layers of flavor. The combination of allspice and paprika gives the fish a warm, earthy taste, while the scotch bonnet pepper introduces a significant kick. Adjusting the amount of scotch bonnet allows you to tailor the heat to your preference, so feel free to start with a little and gradually add more if you like it spicier. Marinating for at least 30 minutes is vital for allowing the fish to absorb these flavors, but if you can allow it to sit for a few hours, the taste will deepen even further.

Using high-quality fish like cod or snapper is crucial because their firm texture holds up well during cooking. If you're looking for a substitute, mahi-mahi works well too. When marinating, ensure that every piece of fish is completely coated; this not only enhances flavor but also promotes even cooking. As an optional tip, you might consider adding a teaspoon of honey or brown sugar to the marinade for a hint of sweetness that balances the heat.

Perfectly Cooking the Fish

Grilling or pan-searing the fish is essential for achieving that subtle char that complements the spices. Preheat your grill or skillet to medium-high heat for about 5 minutes before adding the fish. This ensures that the fish cooks evenly, develops a golden crust, and retains moisture inside. As you cook each side for 3-4 minutes, watch for the fish to flake easily with a fork; this is a good indicator that it's done. If you're using a skillet, a splash of water can help create steam and keep the fish moist if it appears to be drying out.

Don't rush the resting period after cooking. Allow the fish to rest for at least 5 minutes; this lets the juices redistribute, preventing it from becoming dry. If you're entertaining or meal prepping, the cooked fish can be stored in an airtight container in the fridge for up to 2 days, making it an excellent option for quick assembly later on.

Assembling and Serving Tips

When warming the corn tortillas, I find that a dry skillet works best to give them a slight char and flexibility without making them soggy. Heat them individually for about 20-30 seconds on each side until they are warm and slightly golden. If you prefer, you can wrap a stack of tortillas in foil and warm them in the oven at 350°F for about 10-15 minutes. This method is handy for serving a crowd on taco night, ensuring no one has to wait to enjoy their meal.

Beyond the basic toppings of shredded cabbage, diced avocado, and mango salsa, consider adding a sprinkle of cotija cheese or pickled red onions for extra zing. A drizzle of additional lime crema not only enhances the flavors but also adds a delightful creaminess that balances the spices. If you're looking to switch things up, grilled pineapple or jalapeños can make fantastic additions to the tacos for an unexpected twist.

Ingredients

Gather these ingredients to make your delicious Spicy Jamaican Fish Tacos:

For the Marinade and Fish

1 lb white fish (cod or snapper)
2 tbsp olive oil
1 tsp allspice
1 tsp paprika
1 tsp garlic powder
1 scotch bonnet pepper, finely chopped (or to taste)
Juice of 1 lime
Salt and pepper to taste

For the Tacos

8 small corn tortillas
1 cup shredded cabbage
1 ripe avocado, diced
1/2 cup mango salsa
Lime wedges for serving

Make sure to have everything ready for assembly!

Instructions

Follow these simple steps to create your tacos:

Marinate the Fish

In a bowl, mix olive oil, allspice, paprika, garlic powder, chopped scotch bonnet pepper, lime juice, salt, and pepper. Add the white fish and coat well. Let it marinate for at least 30 minutes.

Cook the Fish

Preheat a grill or skillet over medium-high heat. Cook the marinated fish for about 3-4 minutes on each side until flaky and cooked through. Remove from heat and let it rest.

Assemble the Tacos

Warm the corn tortillas in a dry skillet. Flake the fish into bite-sized pieces and distribute evenly among the tortillas. Top with shredded cabbage, diced avocado, and a generous scoop of mango salsa.

Serve

Serve the tacos with lime wedges on the side for squeezing over the top.

Enjoy your homemade tacos!

Pro Tips

For an extra flavor boost, consider adding a drizzle of spicy crema or a garnish of fresh cilantro on top before serving.

Variations of the Recipe

Feel free to experiment with different types of fish for your tacos. While cod and snapper are traditional choices, salmon or tilapia can also bring unique flavors to the dish. If you're looking for a vegetarian option, consider using grilled Portobello mushrooms marinated in the same spices; they absorb flavors beautifully and provide a meaty texture.

For a twist on the classic mango salsa, try mixing in other fruits like pineapple or papaya. These fruits not only add sweetness but also a tropical flair that complements the spice of the fish. Adding finely chopped cilantro or red onion to the salsa can enhance the overall freshness and color of your tacos.

Storage and Reheating

If you have leftover cooked fish, it can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place it in a skillet over low heat just until warmed through; avoid microwaving to preserve texture. The fish can also be flaked and added to a salad or tacos with new toppings for a fresh take on leftovers, preventing monotony in your meals.

The salsa and toppings can also be prepped ahead of time and stored in separate containers in the fridge. This ensures a quicker assembly time when you're ready to serve. Just be mindful to consume the salsa within a couple of days to maintain its freshness, especially if using avocado, which can brown quickly.

Questions About Recipes

→ Can I use frozen fish for this recipe?

Yes, frozen fish can be used, just make sure to thaw it completely before marinating and cooking.

→ What can I substitute for the scotch bonnet pepper?

For a milder option, you can use jalapeño or omit it altogether if you prefer less heat.

→ How can I make these tacos gluten-free?

Simply use corn tortillas, which are naturally gluten-free.

→ Can I prepare the fish in advance?

Yes, you can marinate the fish a few hours ahead of time and cook it just before serving.