Enjoy this spicy Mexican dish, it is full of jerk seasoning flavour that is going to leave your mouth watering for more!


  • Black Beans and Corn:

  • 400g can black beans, rinsed and drained

  • 310g can corn kernels, rinsed and drained

  • ½ red onion, finely diced

  • ½ long green chilli, or to taste, seeds and membrane removed, finely diced

  • 2 tbs. olive oil

  • 1 tbs. red wine vinegar

  • Tasty Salsa:

  • 1 ripe avocado, diced

  • 3 ripe tomatoes, seeded and diced

  • ½ red onion, finely diced

  • ½ red capsicum, diced

  • 3 tsp. dried oregano

  • 2 tsp. ground cumin

  • ½ tsp. ground cinammon

  • ½ tsp. ground coriander

  • ½ tsp. sugar

  • 2 tbs. olive oil

  • 1 cup coriander leaves

  • juice of 1 lime

  • Fish:

  • 500g skinless barramundi fillets (or any other firm white-fleshed fish), cut into 2cm chunks

  • 1 tbs. jerk seasoning

  • 2 tbs. rice bran oil, for frying

  • 8 small soft white corn tortillas

  • Jerk Seasoning:

  • 3 tsp. allspice

  • 1 ½ tbs. salt

  • ½ tsp chili powder

  • ½ tsp. cayenne pepper

  • 2 tbs. garlic powder

  • 1 tbs. sugar

  • 1 tsp. ground cloves

  • 1 tbs. dried thyme leaves

  • 2 tsp. freshly ground black pepper

  • 2 tsp. ground cinammon


  • 1.

    To make the black beans and corn, combine all ingredients in a medium size bowl, season and set aside until needed for your tacos.

  • 2.

    For the salsa, place the avocado in a large bowl and roughly crush. Add the remaining ingredients and toss to combine. Season to taste.

  • 3.

    Place the fish pieces in a bowl an sprinkle over the jerk seasoning and toss to coat.

  • 4.

    Heat the oil in a large heavy-based frying pan over medium-high heat and cook the fish, in batches for 2-3 minutes or until cooked through. The fish will go a deep golden colour with the spice mix. Remove from pan and drain on paper towel.

  • 5.

    To serve, place the warm tortillas, black beans and corn, salsa and grilled limes on the table and let everyone dig in!


Serves: 4
Time: 40 minutes

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