Peachy Mango Madness Grilled Fish Tacos with Citrus Slaw

Peachy Mango Madness Grilled Fish Tacos with Citrus Slaw

Bright, fresh, and slightly sweet, these grilled fish tacos use Peachy Mango Madness both as a quick glaze for the fish and as a finishing drizzle for extra tropical flavor. The result is balanced between smoky char, tangy citrus slaw, and the lush peach mango sweetness of the jam.

Ingredients

• 1 pound firm white fish fillets (cod, mahi mahi, or halibut), cut into 1 1/2 inch strips
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 small corn or flour tortillas
• 1 cup Peachy Mango Madness (divided)
• 1 tablespoon rice vinegar
• 1 teaspoon honey (optional)
• 1 tablespoon lime juice
• 2 cups shredded green cabbage
• 1/2 cup shredded red cabbage
• 1/3 cup grated carrot
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeno, seeded and thinly sliced (optional)
• 1 ripe avocado, sliced
• 1 lime, cut into wedges for serving
• For the creamy drizzle: 1/2 cup plain Greek yogurt, 1 tablespoon lime juice, pinch of salt

Instructions

1. Prep the fish: Pat the fish strips dry with paper towels. In a bowl combine olive oil, cumin, smoked paprika, salt, and pepper. Toss fish in the seasoning mixture until evenly coated. Let rest 10 minutes while you prepare slaw.
2. Make the citrus slaw: In a large bowl whisk together 1/4 cup of Peachy Mango Madness, rice vinegar, honey if using, and 1 tablespoon lime juice until smooth. Add shredded green cabbage, red cabbage, grated carrot, red onion, cilantro, and jalapeno. Toss to combine. Taste and adjust seasoning with salt or a little extra lime juice. Chill while fish cooks.
3. Prepare the creamy drizzle: In a small bowl mix Greek yogurt, 1 tablespoon lime juice, and a pinch of salt. If you prefer a thinner drizzle, add 1 teaspoon water. Transfer to a squeeze bottle or small bowl for serving.
4. Heat the grill or a heavy grill pan over medium-high heat. Oil the grates or pan lightly to prevent sticking.
5. Glaze and grill the fish: Warm the remaining 3/4 cup of Peachy Mango Madness in a small saucepan over low heat until slightly loosened, about 2 minutes. Brush a thin layer of warmed jam onto the seasoned fish strips. Place fish on the hot grill and cook 2 to 3 minutes per side, brushing once more with the warmed jam after flipping, until the fish is opaque and flakes easily. Avoid overcooking.
6. Warm tortillas: While the fish rests a minute, wrap tortillas in foil and warm them on the grill for 1 to 2 minutes per side, or heat individually in a dry skillet until pliable and lightly charred.
7. Assemble tacos: Place a few pieces of grilled fish on each tortilla. Top generously with citrus slaw, a slice of avocado, and a drizzle of the yogurt lime sauce. Finish with a tiny spoonful of Peachy Mango Madness on top of the slaw for a glossy, sweet accent and extra fruit flavor.
8. Serve: Arrange tacos on a platter with lime wedges on the side. Garnish with extra cilantro if desired and serve immediately.

Notes

• Peachy Mango Madness doubles as both a cooking glaze and a fresh finishing touch. Warming it slightly makes it easier to brush on the fish.
• For a smoky flavor, char the tortillas directly on the grill and add a pinch of smoked salt to the slaw dressing.
• To make this dish ahead, prepare the slaw up to 6 hours in advance and keep chilled. Warm the jam and grill the fish right before serving for best texture.