Mango Pineapple Habanero Fish Tacos

Preheat the grill to medium-high heat.

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.

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

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.

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.

Quickly heat tortillas on the grill or in the oven on top of a rack. Please note: Flour tortillas will char faster than corn.

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

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