Mango Habanero Fish Tacos

with Mango Habanero Wing Sauce
time: 15 minutes | serves: 4 to 6
  • 1 ½ pounds boneless skinless white fish filets
  • 8 flour tortillas
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ teaspoon pepper
  • 1 cup panko breadcrumbs
  • 1 egg, whisked
  • 1 cup mango, cubed
  • 1 cup Sweet Baby Ray’s Mango Habanero Wing Sauce
  • Coleslaw mix
  • Heat oven to 375 F.
  • In a medium bowl, add chili powder, garlic powder, cumin, salt, pepper, and panko and mix to combine.
  • In a separate bowl, whisk the egg.
  • Dip each piece of fish in the egg so that it is coated on all sides. Then transfer the fish to the panko mixture and toss until coated.
  • Bake the fish for 10 minutes, or until it is cooked through. Internal temperature should be 145 F.
  • To assemble, fill tortillas with fish, coleslaw, and mango. Top with Sweet Baby Ray’s Mango Habanero Wing Sauce.

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