If you live in South Florida, you already know how deeply Caribbean flavors are woven into our local food scene. From Palm Beach to Fort Lauderdale to the Keys, bold spices, fresh seafood, and bright citrus are everywhere — and these Jerk Snapper Tacos with Avocado & Pickled Red Onion bring all of that together in one perfect bite.
This recipe highlights fresh Florida snapper, seasoned with warm Jamaican-inspired jerk spices, then tucked into warm tortillas and finished with creamy avocado crema and tangy pickled red onions. The result is spicy, fresh, and incredibly balanced — no heavy sauces or sweet fruit needed.
Snapper is readily available year round in South Florida. My favorite is yellowtail snapper, but if yellowtail isn’t available, you can substitute with mangrove snapper or mutton snapper. All three species are delicious!
Jerk Snapper Tacos with Avocado and Pickled Red Onion
Ingredients
- 1½ lbs fresh Florida snapper fillets, cut into taco-sized pieces
- 2 tbsp olive oil
- 1½ tbsp jerk seasoning (store-bought or homemade)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Juice of 3 limes (5 Tbsp)
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup warm water
- 1 tbsp sugar
- Several ripe avocados, sliced
- 1/2 cup Greek yogurt
- Warm corn and/or flour tortillas
- Fresh cilantro, chopped
- Lime wedges
- Salt and pepper
Make the Pickled Red Onions (Do This First)
- Place sliced red onions in a heat-safe bowl or jar.
- Whisk vinegar, warm water, sugar, and 1 1/2 tsp salt until dissolved.
- Pour over onions and let sit at least 20–30 minutes.
- Drain lightly before using.
Tip: These keep well in the fridge for up to a week and are great on sandwiches and salads too.
Make the Avocado Lime Crema
- In a food processor, blend one avocado, Greek yogurt, juice of 1 1/2 limes, 1/2 tsp salt & 1/4 cup cilantro
- Blend until smooth and creamy, 30-60 seconds
- Set aside, or keep cool in the refrigerator
Cook the Jerk Snapper
- In a bowl, toss snapper pieces with olive oil, jerk seasoning, garlic powder, smoked paprika, lime juice, salt and pepper.
- Heat a large skillet or grill pan over medium-high heat.
- Cook snapper for 2–3 minutes per side, until just cooked through and lightly charred.
- Remove from heat and let rest briefly.
Assemble the Tacos
- Warm tortillas in a dry skillet or directly over a gas flame.
- Add a generous layer of chopped avocado to each tortilla.
- Top with jerk snapper pieces.
- Finish with avocado lime crema, pickled red onions, fresh cilantro, and a squeeze of lime.
Serve immediately while warm.
By The Sea Realty | Living the South Florida lifestyle – one sunny day, one great meal, and one dream home at a time.
