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.

Blake Hill Mango Habanero Chili Jam

1 pound 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 to garnish

Mango Habanero

$9.99

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Instructions

1

Preheat the grill to medium-high heat.

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.

3

Add a generous amount of olive oil, salt, and pepper to the fish. Turn grill heat to medium.

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.

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.

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.

7

Assemble tacos by placing slaw on warm tortillas, top with grilled fish, drizzle with Mango Habanero jam, garnish with cilantro, and Enjoy!

8

Tasty Tip: top tacos with Mango Pineapple Habanero Salsa (see recipe)!