Hands holding a fish taco topped with mango, greens, and white sauce in a corn tortilla

Melinda’s Mango Habanero Glazed Fish Tacos

Melinda’s Mango Habanero Glazed Fish Tacos

Mexican-Inspired / Fusion

Main Course – Tacos

Melinda’s Mango Habanero Glazed Fish Tacos

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Servings

4 (8 tacos)

Prep Time

25 minutes

These fiery-sweet Mango Habanero Glazed Fish Tacos are a tropical twist on classic street tacos. Featuring flaky white fish glazed in a zesty blend of Melinda’s Mango Habanero Pepper Jelly, lime, and rice vinegar, each taco delivers a perfect balance of heat and sweetness. Layered with crunchy red cabbage, juicy mango chunks, creamy avocado, and finished with a tangy crema drizzle, these tacos are as vibrant in flavor as they are in color—ready in just 25 minutes!

Ingredients

    For the Fish:

    • 1-1 ½ lbs whitefish (such as cod, rockfish, etc.)
    • 2 tsp olive oil
    • 1 tsp smoked paprika
    • 1 tsp cumin
    • Salt and pepper to taste

    For the Mango Habanero Glaze:

    • ¼ C Melinda’s Mango Habanero Pepper Jelly
    • 1 Tbsp lime juice
    • 1 tsp rice vinegar
    • 1 tsp Mirin

    Taco Assembly:

    • 8 small corn tortilla
    • 1 C. Red cabbage, shredded
    • ½ C Mango, diced
    • 1 Avocado (sliced)
    • 3 limes (for serving)
    • Crema Mexicana (for drizzle)
    • Fresh Cilantro

    Directions

    1. Prep the Fish: Pat fish dry. Rub with olive oil, paprika, cumin, salt and pepper

    2. Make the Glaze: In a small saucepan over low heat, melt Melinda’s mango habanero pepper jelly, lime juice, mirin and vinegar until glossy and smooth.
    3. Cook the Fish: Pan-sear the fish until flaky (about 3-4 minutes per side). In the final minute, brush the glaze and let it caramelize slightly.
    4. Warm the tortillas in a dry pan.
    5. Assemble the tacos: Layer cabbage, glazed fish chunks, mango, avocado and cilantro. Drizzle with lime juice and crema.
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