Mango Habanero Fish Tacos
• 3 Flour tortillas
• 3 Panko breaded fish filets
• 6 tbsp SBRAY Mango Habanero Wing Sauce & Glaze
• 1.5 fl oz Navel oranges, peeled, diced
• 2 Orange wedges
• 3 fl oz Mexi-Slaw
Mexi Slaw
• 16 oz Angel hair coleslaw cabbage
• 4 fl oz Jicama, shredded
• 4 fl oz Carrot, shredded
• 4 fl oz Cilantro leaves, chopped
• 2 Jalapeño chilis, seeded and diced
• 1 tsp Cumin, ground fresh
• 1 tsp Sea salt, ground fresh
• 1 tsp Black pepper, ground fresh
• 12 fl oz Lime Vinaigrette Dressing & Marinade
Directions
- Place fish in deep fryer until golden brown with an internal temperature of 145°F and drain.
- Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.
- Fill each tortilla with 1 piece of fish, drizzle with 1 tablespoon of Mango Habanero Wing Sauce & Glaze and top with 1 fluid ounce Ken’s Mexi-Slaw and diced orange pieces.
- Serve with a side of extra sauce and a fresh orange wedges.
Mexi Slaw
- In large mixing bowl combine all ingredients except the vinaigrette.
- Fold in Lime Vinaigrette Dressing & Marinade and toss to coat.
- Store, label and refrigerate for at least 4 hours.
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