Melinda’s Mango Habanero Glazed Fish Tacos
Melinda’s Mango Habanero Glazed Fish Tacos
Rated 5.0 stars by 1 users
Category
Main Course – Tacos
Cuisine
Mexican-Inspired / Fusion
Servings
4 (8 tacos)
Prep Time
25 minutes
These fiery-sweet Mango Habanero Glazed Fish Tacos are a tropical twist on classic street tacos. Featuring flaky white fish glazed in a zesty blend of Melinda’s Mango Habanero Pepper Jelly, lime, and rice vinegar, each taco delivers a perfect balance of heat and sweetness. Layered with crunchy red cabbage, juicy mango chunks, creamy avocado, and finished with a tangy crema drizzle, these tacos are as vibrant in flavor as they are in color—ready in just 25 minutes!
Ingredients
-
1-1 ½ lbs whitefish (such as cod, rockfish, etc.)
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
-
¼ C Melinda’s Mango Habanero Pepper Jelly
- 1 Tbsp lime juice
- 1 tsp rice vinegar
- 1 tsp Mirin
-
8 small corn tortilla
- 1 C. Red cabbage, shredded
- ½ C Mango, diced
- 1 Avocado (sliced)
- 3 limes (for serving)
- Crema Mexicana (for drizzle)
- Fresh Cilantro
For the Fish:
For the Mango Habanero Glaze:
Taco Assembly:
Directions
Prep the Fish: Pat fish dry. Rub with olive oil, paprika, cumin, salt and pepper
- Make the Glaze: In a small saucepan over low heat, melt Melinda’s mango habanero pepper jelly, lime juice, mirin and vinegar until glossy and smooth.
- Cook the Fish: Pan-sear the fish until flaky (about 3-4 minutes per side). In the final minute, brush the glaze and let it caramelize slightly.
- Warm the tortillas in a dry pan.
- Assemble the tacos: Layer cabbage, glazed fish chunks, mango, avocado and cilantro. Drizzle with lime juice and crema.