This recipe was served at the Kosher Foodie Pot Luck.
- Cook Time
- Prep Time
- 1 ServingsServings
Jamaican Jerk rub
- 4 cups diced ripe tomatoes
- 2 large shallots, diced
- 3 jalapeno peppers, diced* (see note)
- 4 garlic cloves, pressed
- 1 tablespoon finely grated ginger
- 1/2 cup apple cider or rice vinegar
- 1 cup sugar
- 1 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 2- 3 oz slices of tilapia
- Sea salt and freshly ground black pepper to taste
- 1/2 tsp chili powder
- 2 cloves of garlic, minced
- 1/4 cup white wine
- Juice of 1 lime
- 2 tbsp butter or vegan butter
- 2 medium red onions, halved and thinly sliced
- 2 cinnamon sticks
- 6 whole cloves
- Pinch crushed red pepper flakes
- 1 cup apple cider vinegar
- 1/2 cup freshly squeezed lime juice
- 1/4 to 1/2 cup sugar
- 1 tablespoon kosher salt
- 1 small cabbage, shredded (about 4 cups)
- 1 small carrot, grated
- 2-3 green onions, thinly sliced
- 1/2-1 jalapeño chile, seeded and minced, optional
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- 1/2 -1 tablespoon honey
- Salt and pepper
Place 1/2 of the tomatoes, shallots and peppers in food processor and process until a smooth puree.
Stir this puree and all remaining ingredients together in a large stockpot. Bring to a rapid boil. Reduce to a simmer and simmer for 40 to 50 minutes, stirring frequently, until mixture is reduced to a thick jam.
Cool to room temperature. Refrigerate for up to 4 weeks.
*If you want more heat, leave seeds and pulp in peppers, since this is where the heat resides. Otherwise, cut peppers in half lengthwise and scrape out seeds and pulp with a spoon.
Preheat oven to 200. Salt and pepper the tilapia on both sides. Rub the garlic on to one side and pour the wine and squeeze the lime over the fish. Let it sit for 5-30 mins. Heat the butter in a pan and allow it to brown and release a slightly nutty smell. Add the tilapia to the pan and heat for about 4 mins on each side over medium to high heat until cooked through but not dried out. Cut into sizable chunks and transfer to an aluminum pan. Place in oven until ready to eat.
Add sliced onions to a medium bowl. Pour enough boiling water over onions so that they are covered. Count to 10 then drain. Add onions to glass jars or a bowl.
Toast cinnamon, cloves and the red pepper flakes in a small saucepan over medium heat until fragrant, 3 to 5 minutes.
Whisk in vinegar, lime juice, a 1/4 cup of the sugar and salt. Bring to a simmer and cook until sugar and salt have dissolved, 1 to 2 minutes. Taste for sweetness then add more sugar as needed. Pour brine over onions. Allow to stand at room temperature until cooled, cover and refrigerate up to 2 weeks.
To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Transfer the cabbage to a strainer set over a bowl and set aside to drain for about 15 minutes.
Squeeze the cabbage of its excess liquid, one handful at a time, and transfer to a mixing bowl. Add the grated carrot, green onions, and jalapeño (if using). Toss to combine. Whisk together the minced garlic, lime juice, and mayonnaise. Taste and add a sweetener, salt, and pepper to taste. Pour over the cabbage mix and toss to combine.
To arrange tacos:
With a round 3-4 inch cookie cutter cut out the center of small flour tortillas. Spread the jam at the center of the tortilla. Add a small chunk of fish on top and top with about a tbsp of slaw and a few pickled onions. Add some avocado chunks on top of that and top with cilantro and key limes/lime juice. Skewer with a toothpick and take a huge bite!
Shoshana Turin from Kim Kushner's Foodie Potluck