For the tomato-mango salsa: In a medium bowl, combine all ingredients thoroughly. Season to taste with salt and pepper.
For the cilantro vinaigrette: In a medium bowl, whisk together, lime juice, jalapeno, cilantro, garlic, sugar, and coriander. While whisking, slowly drizzle in pomace oil until all is incorporated. Season to taste with salt and pepper.
For the Jicama Slaw: In a medium bowl, pour cilantro vinaigrette over the jicama and stir to combine thoroughly. Can be served immediately or chill overnight for deeper flavor.
For the jerk seasoning: In a medium bowl, thoroughly combine ingredients. Store in an airtight container.
For the fish: Coat fish with lime juice and soy sauce. Cover with about a 1/2 c. of jerk seasoning and make sure to cover the whole fish. Wrap the fish in banana leaves, similar to how you would roll up a burrito. Bake in the oven for 350 degrees F. 15-20 minutes or until fish is cooked through. Remove from banana leaves.
To assemble: Lay a piece of fish down in a corn tortilla. Layer on the jicama slaw, tomato-mango salsa and sprinkle leftover cilantro vinaigrette on top. Serve with a wedge of lime.
Recipe by Executive Chef Mandy Shook. Watch the video on how to make these fish tacos on our YouTube channel.