Coconut Pineapple Habanero Fish Tacos

Rated 5.0 stars by 1 users

Author:

Texan Heartland

Servings

Prep Time

20 minutes

Cook Time

15 minutes

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 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 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 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.

Recipe Note

For even more flavor, char your tortillas on an open flame before building your tacos. The smoky edges pair beautifully with the sweet heat of the Coconut Pineapple Habanero Jam.