Candied Jalapeño & Mango Fish Tacos

A little sweet. A little heat. A whole lotta taco.

Fresh, bright and packed with flavour, these fish tacos combine perfectly seasoned white fish, crunchy cabbage, juicy mango and Sweet n’ Spicy Candied Jalapeños for a sweet-and-spicy twist on taco night.

The Candied Jalapeños get chopped right into the mango salsa, so you get a little sweet heat in every bite.

Want to turn things up? Use Blazin’ Sweet Candied Jalapeños for an added kick.

Ingredients

For the Fish

1½ lbs haddock, cod or other firm white fish
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground cumin
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
Juice of ½ lime

For the Candied Jalapeño Mango Salsa

1 large ripe mango, diced
⅓ cup Sweet n’ Spicy Candied Jalapeños, drained and roughly chopped
1–2 tsp syrup from the Candied Jalapeño jar
¼ cup fresh cilantro, chopped
Juice of 1 lime
Pinch of salt

For the Lime Crema

½ cup sour cream
2 tbsp mayonnaise
Juice of ½ lime
½ tsp garlic powder
Pinch of salt

For the Tacos

8 small flour or corn tortillas
2 cups finely shredded cabbage
Fresh cilantro
Lime wedges
Extra Candied Jalapeños, if desired

Directions

1. Make the mango salsa.
Combine the diced mango, chopped Sweet n’ Spicy Candied Jalapeños, cilantro, lime juice and a pinch of salt.

Add 1–2 teaspoons of syrup straight from the Candied Jalapeño jar and gently toss everything together.

Set aside and let those flavours get acquainted while you prepare the fish.

2. Make the lime crema.
Mix the sour cream, mayonnaise, lime juice, garlic powder and salt until smooth. Refrigerate until you're ready to build the tacos.

3. Season the fish.
Pat the fish dry and lightly coat it with olive oil.

Combine the smoked paprika, garlic powder, cumin, chili powder, salt and pepper, then season the fish generously on both sides.

Finish with a squeeze of fresh lime juice.

4. Cook the fish.
Heat a large skillet over medium-high heat.

Cook the fish for approximately 3–4 minutes per side, depending on thickness, until it's nicely browned on the outside and flakes easily with a fork.

Remove from the heat and break it into large, taco-sized pieces.

Use haddock, cod, halibut—or whatever fish didn't get away.

5. Warm the tortillas.
Warm the tortillas in a dry skillet for about 20–30 seconds per side. A little bit of char around the edges is even better.

6. Build your tacos.
Start with a layer of shredded cabbage, add a generous piece of seasoned fish and spoon the Candied Jalapeño Mango Salsa over the top.

Finish with a drizzle of lime crema, fresh cilantro and a squeeze of lime.

The Candied Jalapeño Company Tip

Don't treat the Candied Jalapeños as just another taco topping.

Chop them right into the mango salsa.

The sweet mango, tangy lime and sweet heat from the Candied Jalapeños come together into one seriously good combination—and every spoonful gets a little bit of everything.

For more heat, swap the Sweet n’ Spicy for Blazin’ Sweet Candied Jalapeños.

Serve with extra lime wedges and plenty of napkins.

Good on Everything. Especially tacos. 🌶️🥭🌮