Blackened Fish Tacos with Jamaican Jerk Pineapple Sauce

Our Jamaican Jerk Pineapple Chutney makes an extraordinary sauce for these blackened cod fish tacos.  This recipe comes together in minutes. Simply season your cod fillets in Cajun seasoning, pan fry in a hot cast iron skillet, assemble in tortillas and serve with Wozz! Jamaican Jerk Pineapple Chutney, sour cream, fresh cilantro, avocado slices and a squeeze of a fresh lime.  With the Caribbean flavor of the Jamaican Pineapple sauce, these are great for summer dining.

Blackened Fish Tacos with Jamaican Jerk Pineapple Sauce

Ingredients:

1 Pound Fresh Cod Fillet (cut into approximately 3 inch length pieces)

6-8 Soft Corn Tortillas
Vegetable Oil 

Ingredients For Cajun Seasoning:

2 Tbs Cajun Seasoning (I cheated and bought a premixed Cajun seasoning from grocery store which included paprika, celery, garlic, basil, thyme, pepper, oregano and parsley) 
3/4 Tbs Brown Sugar
2 tsp Smoked Paprika
2 tsp Salt
1 tsp Black Pepper

In a small bowl, mix together cajun seasoning with brown sugar, smoked paprika, salt and black pepper.  Adjust to taste as desired.  

Ingredients For Serving and Garnishing Tacos:

1 Avocado Sliced
Fresh Cilantro - rough chopped or torn
Fresh Lime Wedges
Sour Cream
Wozz! Jamaican Jerk Pineapple Chutney and Simmer Sauce

Method:

Lightly Fry Your Tortillas:

First get your tortillas warmed and slightly browned.  In a medium skillet on stovetop, lightly drizzle a little oil in pan and cook tortillas in skillet on each side just until a few brown spots appear on tortillas,  Place tortillas on plate once finished and cover with aluminum foil to keep warm until ready to serve.  

Season Your Cod:

Coat your cod pieces in Cajun brown sugar seasoning mixture.   Gently press the seasoning mixture onto your fish pieces so there are nicely coated with the spices.

Sear Blackened Cod:

In a cast iron skillet or non stick skillet, drizzle oil to coat bottom of pan (you don't want too much oil but you want enough so your fish doesn't stick)

Turn on medium high heat

Once pan is nice and hot, gently add fish pieces and sear on each side for a couple minutes, until a nice crust has formed on outside of fish.  Turn and cook other side - this only takes a few minutes on each side.  You don't want to overcook your fish, you want it cooked through but still tender and flaky.

Assemble Your Fish Tacos:

Take a warm tortilla, add your blackened cod, add a spoonful of Wozz! Jamaican Jerk Pineapple Chutney Sauce, add cilantro, avocado slices and a drizzle of sour cream.  Serve with lime wedges for a nice squeeze of fresh lime to finish it off. 

Enjoy!