Fish Tacos w/ Jamaican Jerk Aioli
2 lbs fresh fish
8 corn tortilla shells
½ cup Patter Fam’s Jamaican Jerk Sauce
½ cup mayonnaise
1 T lime juice
1 T olive oil
1 jalapeno diced
¼ cup minced red onion
1 tsp. cilantro
Grated cheddar cheese
1 tomato diced
2 T Canola oil
Make a marinade of the Jamaican Jerk Sauce, lime juice, olive oil, jalapeno, and half of the red onion. Whisk all ingredients together. Reserve about 1/3 before putting it on the fish.
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 reserved marinade 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 8 tacos.