Jamaican Jerk Fish Tacos with Grilled Corn Mango Salsa

Mahi Mahi fish tossed in our new Jamaican jerk sauce, placed on top of a bed of homemade corn mango salsa, wrapped in a flour tortilla!

INGREDIENTS

• 1 lb Mahi Mahi
• 8 oz Sweet Baby Ray’s Jamaican Jerk Wing Sauce
• 8 flour tortillas
• 2 cups corn mango salsa
• 8 sprigs cilantro

CORN MANGO SALSA

• 1 cup grilled corn
• 1 cup diced mango
• 1/4 cup small diced red onion
• 2 tablespoon small diced red pepper
• 2 tablespoon minced jalapeno
• 2 tablespoon fresh lime juice
• kosher salt to taste
• black pepper to taste

DIRECTIONS

1. 1. Lay the fish in a shallow dish, make a few slashes in the flesh with a sharp knife.
   2. Pour marinade over the fish, place in fridge to marinate for at least 2 hours.
   3. Place fish and marinade in a baking dish and bake in a preheated 400˚F oven until cooked and slightly charred, about 15-20 minutes.
   4. Heat taco shells.
   5. Place in tacos.
   6. Top with corn mango salsa and cilantro.