MANGO PINEAPPLE HABANERO FISH TACOS
Mango Habanero Chili Jam
This popular dish gets a sweet and spicy boost from Blake Hill’s Mango Habanero Chili Jam. Made with fresh, local habanero peppers and a sofi Gold Award winner from the Specialty Food Association, this jam transforms a simple fish taco into something special. Easy enough for a weeknight, impressive enough for a weekend gathering!
Servings: 4
Ingredients:
Blake Hill Mango Habanero Chili Jam
1 lb White Fish
Olive Oil
Corn Tortillas (or flour, if preferred)
Kosher Salt & Fresh Pepper, to taste
2 cups Shredded Cabbage
½ Red Onion, thinly sliced
½ Bell Pepper, thinly sliced
Cilantro, for garnish
Directions:
Preheat the grill to medium-high heat.
Make the slaw: place cabbage, red onion, and bell pepper in a medium bowl. Add salt and 2 spoonfuls of Mango Habanero Chili Jam and toss well. Set aside.
Drizzle the fish generously with olive oil and season with salt and pepper. Reduce grill to medium heat.
Grill the fish, letting grill marks develop, then flip with a metal spatula. Add a spoonful of Mango Habanero Chili Jam to each side after flipping.
Grill 3-4 minutes per side depending on thickness. Fish is done when opaque, flaky, and 140°F in the center. Can also be prepared in the oven or a skillet.
Quickly heat tortillas on the grill or in the oven. Note: flour tortillas will char faster than corn.
Assemble tacos: place slaw on warm tortillas, top with grilled fish, drizzle with Mango Habanero Chili Jam, and garnish with cilantro. Enjoy!
Tasty Tip: Top with our Mango Pineapple Habanero Salsa for an extra tropical kick!
Love this recipe? These fish tacos are elevated by Blake Hill’s award-winning Mango Habanero Chili Jam. Try it also in our Mango Pineapple Habanero Salsa. Browse all of our Jams, Jellies & Spreads recipes for more delicious ideas.