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20 Minutes
4 Servings
Spice level: Medium-Hot
Perfect For Any Day
MANGO HABANERO FISH TACOS
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Light, flaky fish topped with a sweet and spicy mango habanero , crunchy slaw, and a creamy drizzle. These tacos bring the perfect balance of heat, sweetness, and freshness to your table.
20 Minutes
4 Servings
Spice level: Medium-Hot
Perfect For Any Day
Ingredients
★
- 1 lb white fish fillets (cod, tilapia, or mahi mahi)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and black pepper, to taste
- 8 small corn or flour tortillas
- 1 cup Texas Texas Mango Habanero
- 2 cups shredded cabbage or slaw mix
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro. chopped
- Lime wedges for serving
- Optional: crema or sour cream for drizzling
MADE WITH Mango Habanero
"Sweet mango. Fiery habanero, red peppers, and just the right blend of spices create a bold, flavor-packed salsa that brings any dish to life."
Directions
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1
Pat fish fillets dry and cut into I-inch wide strips.
2
In a small bowl, mix olive oil and chili powder. garlic powder. cumin, salt, and black pepper.
3
Rub the seasoning mixture over the fish.
4
Heat a large skillet over medium-high heat.
5
Cook fish for 2-3 minutes per side, or until cooked through and flaky. Remove from heat.
6
Warm tortillas in a dry skillet or directly over a flame until soft and lightly charred.
7
To assemble, add a few pieces of fish to each tortilla.
8
Top with shredded cabbage, red onion, Texas Texas Salsa Mango Habanero, and cilantro.
9
Drizzle with crema or sour cream and serve with lime wedges.
Tip
For extra crunch, toast your tortillas on a dry skillet until golden and slightly crisp.
MORE RECIPES TO TRY
MANGO HABANERO SHRIMP CEVICHE
View RecipeTRY THE FULL INDEPENDENCE COLLECTION
