Snapper Fish Tacos: A Flavorful Caribbean Twist

Short Description

These tacos put a vibrant Caribbean spin on classic fish tacos—featuring crispy jerk-seasoned snapper fillets nestled in warm tortillas, topped with tangy corn & black bean salsa and creamy jerk yogurt sauce.

Why You’ll Love This Recipe

You’ll savor the combination of savory, spiced snapper, refreshing salsa, and zesty sauce—all layered in soft tortillas. It’s robust, colorful, and easy to assemble—ideal for taco nights or breezy weekend dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fish:
• 2 fresh snapper fillets
• 1 cup flour
• 1 tablespoon jerk seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large egg (optional, whisk with 1 teaspoon of seasoning)

Optional for seasoned oil:
• 7 pimento berries (whole allspice)
• 2 garlic cloves, smashed
• 3 stems fresh thyme
• ½ scotch bonnet pepper, cut

For the Corn & Black Bean Salsa:
• ½ cup corn (grilled or canned)
• ½ cup black beans, rinsed and drained
• ¼ cup finely chopped red onion
• ¼ cup finely chopped green bell pepper
• ¼ cup finely chopped scallions
• Juice of 1 lemon
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Jerk Yogurt Sauce:
• ½ cup plain Greek yogurt
• 1 tablespoon jerk seasoning
• 1 teaspoon honey
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt

For Assembly:
• 6 small corn or flour tortillas
• ½ cup shredded cabbage (optional)
• Lime wedges for serving
• Fresh cilantro for garnish

Directions

Step 1: Season and Cook the Snapper

1. Pat snapper fillets dry with paper towels.
2. In a small bowl, mix jerk seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Reserve 1 teaspoon for whisking into the egg if using.
3. Whisk the egg with the reserved seasoning.
4. Mix the remaining seasoning with flour in a shallow bowl.
5. Coat each fish fillet first in the seasoned egg, then dredge in the seasoned flour and set aside.
6. (Optional) Heat oil over medium heat in a skillet with pimento berries, garlic, thyme, and scotch bonnet pepper to infuse the oil with aromatics. Remove solids before cooking fish.
7. Pan-fry the coated snapper for 3–4 minutes per side, until golden brown and flaky.

Step 2: Prepare the Corn & Black Bean Salsa

1. Combine corn, black beans, red onion, bell pepper, and scallions in a bowl.
2. Squeeze lemon juice over the mixture and season with salt and pepper.
3. Toss gently and set aside to let flavors meld.

Step 3: Make the Jerk Yogurt Sauce

1. In a separate bowl, whisk together Greek yogurt, jerk seasoning, honey, lime juice, garlic powder, onion powder, paprika, and salt.
2. Taste and adjust seasoning as needed for creaminess and tang.

Step 4: Assemble the Tacos

1. Warm tortillas briefly in a skillet or over a flame for a light char.
2. Flake the cooked snapper into bite-sized pieces and distribute evenly across tortillas.
3. Add a spoonful of corn & black bean salsa.
4. Drizzle each taco generously with the jerk yogurt sauce.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

Servings And Timing

Yields 6 tacos.
Prep time: ~15–20 minutes (prep fish, salsa, sauce).
Cook time: ~10–12 minutes.
Total time: ~30–35 minutes.

Variations

• Fish Alternative: Use mahi-mahi, cod, or tilapia with the same seasoning.
• Spice Level: Omit the scotch bonnet or decrease jerk seasoning for less heat.
• Tortilla Options: Swap corn tortillas for lettuce leaves or gluten-free wraps.
• Flavor Additions: Include mango salsa or avocado slices for freshness.

Storage/Reheating

• Store fish, salsa, and sauce separately in airtight containers in the fridge for up to 2 days.
• Reheat fish gently in a skillet or oven before assembling tacos. Add fresh toppings after warming for best texture.

FAQs

Can I bake the snapper instead of frying?

Yes. Bake at 400 °F (200 °C) on a greased sheet for 10–12 minutes, flipping midway until flakey and golden.

Is this recipe gluten-free?

Use gluten-free flour and tortillas; ensure your jerk seasoning contains no wheat.

Can I make the salsa ahead?

Yes—prepare the salsa a few hours ahead and refrigerate to let flavors develop.

How spicy are these tacos?

Moderate heat from jerk spices and optional scotch bonnet. Adjust seasonings to taste.

Do I need the egg?

No, it’s optional. The egg helps coating adhere better but you can skip it.

What if I don’t have jerk seasoning?

Mix your own: equal parts paprika, garlic powder, onion powder, thyme, oregano, salt, and a pinch of cinnamon.

Can I prep the yogurt sauce in advance?

Absolutely. Store in a sealed container in the fridge and stir before using.

What toppings pair well?

Shredded cabbage adds crunch. Avocado, pickled onions, or sliced radish also pair nicely.

Can I use flour tortillas instead of corn?

Yes—flour tortillas work well if you prefer them. Corn tortillas add authentic flavor.

Will the fish stay crispy?

To maintain crispness, assemble tacos just before serving. If refrigerated, reheat fish briefly in a pan or oven.

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Conclusion

These Snapper Fish Tacos bring a Caribbean-inspired burst of flavor to your table—perfectly spiced snapper, bright salsa, and creamy jerk yogurt sauce wrapped in tortillas. Fast, fresh, and filled with texture, they’re a delicious choice for taco night or anytime you want something bold and fun.

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