Mango Pineapple Habanero Fish Tacos
This popular dish gets a sweet and spicy boost with Blake Hill’s Mango Habanero. Not only does this spicy chili jam feature fresh, local habanero peppers from Honey Field Farm in Norwich, VT, it’s also a Specialty Food Association sofi Gold Award winner. This dish can be assembled for an easy and flavorful weeknight meal, a casual weekend gathering, or a last minute food fix after an outdoor adventure.
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Blake Hill Mango Habanero Chili Jam
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1 pound white fish
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olive oil
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corn tortillas (or flour, if preferred)
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kosher salt & fresh pepper, to taste
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2 cups shredded cabbage
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½ red onion, thinly sliced
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½ bell pepper, thinly sliced
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cilantro to garnish
Instructions.
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1
Preheat the grill to medium-high heat.
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2
While you wait for the grill to heat, make the slaw. Place cabbage, red onion, and bell pepper in a medium bowl and add salt, two spoonfuls of chili jam, and toss well.
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3
Add a generous amount of olive oil, salt, and pepper to the fish. Turn grill heat to medium.
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4
Grill each side of the fish, letting grill marks develop, and use a metal spatula to flip. Add a spoonful of chili jam to each side after you flip.
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5
Grill for 3-4 minutes on each side, depending on the fish’s thickness. Fish is done when opaque and flaky and is 140°F in the center. Fish can also be prepared in the oven or in a skillet.
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6
Quickly heat tortillas on the grill or in the oven on top of a rack. Please note: Flour tortillas will char faster than corn.
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7
Assemble tacos by placing slaw on warm tortillas, top with grilled fish, drizzle with Mango Habanero jam, garnish with cilantro, and Enjoy!
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8
Tasty Tip: top tacos with Mango Pineapple Habanero Salsa (see recipe)!
