Texan Heartland Recipe
Coconut Pineapple Habanero Fish Tacos
- Servings
- 4
- Prep Time
- Cook Time
These Pineapple Habanero Fish Tacos bring the tropics to your table with crispy white fish, fresh cabbage slaw, and a drizzle of Texan Heartland Coconut Pineapple Habanero Hot Jam. The smooth, golden glaze delivers a perfect balance of sweet pineapple, creamy coconut, and fiery habanero kick, making every bite refreshing, bold, and unforgettable.
Ingredients
- 1 lb white fish fillets (cod, halibut, or tilapia)
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 8 small corn or flour tortillas, warmed
- 2 cups shredded green cabbage
- ½ cup sour cream
- Juice of 1 lime
- ½ cup Texan Heartland Coconut Pineapple Habanero Hot Jam
- Fresh cilantro, chopped (for garnish)
Directions
- Prepare slaw: In a small bowl, mix shredded cabbage, sour cream, and lime juice. Season lightly with salt and set aside.
- Bread fish: Cut fish into taco-sized strips. Dredge in flour mixed with smoked paprika, garlic powder, salt, and pepper. Dip in beaten eggs, then coat in panko breadcrumbs.
- Fry fish: Heat ½ inch oil in a skillet over medium-high heat. Fry fish pieces 2–3 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
- Warm glaze: In a saucepan over low heat, gently warm the Texan Heartland Coconut Pineapple Habanero Hot Jam until smooth and pourable.
- Assemble tacos: Place crispy fish in tortillas, top with cabbage slaw, and drizzle generously with warmed jam. Garnish with cilantro.
- Serve immediately: Bright, tropical, and fiery, these tacos are best enjoyed hot and fresh.
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