- 4 Tbs Doc’s MB Jamaican Jerk Sauce
- 1 pkg medium size soft taco shells
- one 16 oz. pkg slaw cabbage
- one 16 oz. container sour cream
- 4 Tbs mayonnaise
- 1/2 cup cider vinegar
- 4 Tbsp sugar (or the equivalent sugar substitute)
- Panko bread crumbs
- Corn flour
- Cooking Oil
- 1 1/2 lbs Tilapia fish fillet
Tilapia is a good fish to use but if you are feeling flush, Grouper or Red Snapper will knock this recipe out of the park. For 6 people use about 1 ½ lbs of fish.
Marinating the Fish
Using 3 – 4 Tblsp of Doc’s MB Family Jamaican Jerk Sauce, coat the fish and refrigerate in a covered bowl for at least 1 hour prior to cooking (2 to 3 hours is even better).
Frying the Jerk Fish
- Cut the fish fillets into 1” to 2” pieces then bread the pieces in a mixture of 1 part corn flour to 3 parts Panko bread crumbs.
- Deep fry the beaded fish pieces in hot canola oil (325 degrees) until golden brown, then place the cooked fish on paper towel to drain. Lightly dust with salt.
- Combine 1 cup sour cream, ½ cup mayonnaise, 6 Tblsp ofDoc’s MB Family Jamaican Jerk Sauce and a dash of salt in a bowl and mix thoroughly.
- Refrigerate until you are ready to put the tacos together
- In a large bowl combine ½ cup cider vinegar, 4 Tbs sugar (or the equivalent using a sugar substitute), 4 Tbs mayonnaise, ¼ tsp salt and a dash of black pepper.
- Whisk ingredients until the dressing is a smooth consistency.
- Add one 16 oz. bag of shredded cabbage (slaw) and mix thoroughly
- Place a soft taco shell on a plate and using a spoon, coat the entire taco with taco sauce.
- Place 3 to 5 fried fish fillets in the middle of the taco
- Add desired amount of coleslaw and then fold the taco shell over from each side to the middle