Patter Fam Sauces and Pastor's Pantry Cooking School

Makes 16 tacos
4 lbs. fresh fish
16 corn tortilla shells
1 cup Patter Fam Jamaican Jerk Sauce (divided 2/3 cup and 1/3 cup)
1 cup mayonnaise
2 T lime juice + 1 T for aioli
2 T olive oil + 1 T for aioli
2 jalapeno diced (save 1 tsp for aioli)
1/2 cup minced red onion (save 2 T for aioli)
2 tsp. fresh cilantro + 1 tsp. for aioli
Baby spinach
Grated cheddar cheese
2 tomato diced
4 T Canola oil

Make a marinade of the 2/3 cup Jamaican Jerk Sauce, lime juice, olive oil, jalapeno, and half of the red onion. Whisk all ingredients together.

Marinate the fish for 3-4 minutes. Add canola oil to a cast iron skillet and fry the fish over medium-high heat 2-3 minutes each side. Remove to a plate and cut into large chunks.

Toast each side of the corn tortillas until lightly browned on the edges. Remove to a plate.

Make the Jamaican Jerk Aioli by mixing the remaining marinade ingredients with the mayonnaise and cilantro. Season with salt and pepper to taste. Mix thoroughly.

Take each tortilla shell and place 3-4 leaves of spinach on the bottom. Add some of the fish, top it with cheese and the aioli sauce. Garnish with tomato and a little of the remaining red onion. Makes 16 tacos.

Written by Joyce Peters — September 30, 2018


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