Recipe: Grilled Fish Tacos With Caribbean Salsa

carib fish tacoCaribbean cuisine belongs to a tasty class of food that’s all its own. Influenced by the many cultures of peoples who have settled in the islands, Caribbean dishes are often a mix of Indian, African, British, Spanish, and Chinese flavors—with an indigenous island twist. Popular ingredients include rice, plantains, beans, and more, while commonly-used seasonings include garlic, onion, scotch bonnet peppers, and many others.

While many Caribbean recipes, like Jamaican jerk chicken, require hours of marinating, a quick way to get a taste for Caribbean flavors is through an easy, but delicious grilled fish taco, topped with a Caribbean salsa.  À la carte fried plantains are optional.

Try a Caribbean-flavored dish the next time you’re back aboard a Celebrity ship, or try making the below recipes—which our chefs prepare for guests at sea—at home.


½ cup extra-virgin oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime zest
2 teaspoons fresh lim juice
1½ teaspoons honey
2 garlic cloves (minced)
½ teaspoon cumin (ground)
½ teaspoon chili powder
1 teaspoon Old Bay seasoning
½ teaspoon white pepper (ground)
1 teaspoon hot pepper sauce (or to taste)
1 pound tilapia fillets (cut into chunks)


1 fresh mango (diced)
½ fresh pineapple (diced)
1 red bell pepper (seeded, diced)
1 green bell pepper (seeded, diced)
1 red onion (diced)
1 bunch scallions (chopped)
2 sprigs fresh mind (picked leaves)
2 plum tomatoes (diced)
1 cucumber (seeded and diced)
1 teaspoon chili flakes
1/4 cup white wine vinegar
2 tablespoons honey
1 teaspoon cajun seasoning
To taste kosher salt


1 (10-ounce) package flour tortillas
3 vine-ripe tomatoes (seeded and diced)
1 bunch fresh cilantro (chopped)
1 head romaine lettuce (leaves picked)
As needed Caribbean Salsa
2 fresh limes (cut into wedges)


To make the marinade, whisk together the olive oil, vinegar, lime zest, lime juice, honey, garlic, cumin, chili powder, Old Bay Seasoning, pepper and pepper sauce in a bowl until blended. Place the fish in a shallow dish and pour the marinade over the fish. Cover; refrigerate 6 to 8 hours.

To make the salsa, combine vinegar, honey, seasoning and salt with ingredients in mixing bowl. Stir with rubber spatula until well incorporated and place in assigned container in fridge, keep cool.

Preheat grill for high heat, and lightly oil grate. Remote fish from marinade; drain off excess and discard marinade. Grill fish pieces about 9 minutes or until easily flaked with a fork, turning once.

Assemble tacos by placing fish pieces int eh center of tortillas with desired amounts of tomatoes, cilantro and romaine lettuce. Top with Caribbean salsa. To service, roll tortillas around fillings and garnish with lime wedges.

Serves 6.


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