Mango Pineapple Habanero Fish Tacos

This popular dish gets a sweet and spicy boost with Blake Hill’s Mango Pineapple 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 Pineapple 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 Pineapple Habanero

$8.99

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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 Pineapple Habanero jam, garnish with cilantro, and Enjoy!

8

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