Mango Habanero Fish Tacos

Crispy fried panko crusted fish tossed with Sweet Bay Ray's Mango Habanero Glaze inside a hot fresh flour tortilla topped with Ken's Mexi-Slaw and served with extra glaze and a fresh orange wedges.


3 each flour tortillas

3 each panko breaded fish filets

6 Tbsp Sweet Baby Ray's Mango Habanero Sauce

3 fl-oz Ken's Mexi-Slaw

1.5 fl-oz navel oranges, peeled, diced

2 each orange wedges


1. Place fish in deep fryer until golden brown with an internal temperature of 145F and drain.

2. Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.

3. Fill each tortilla with 1 piece of fish, drizzle with 1 tablespoon of Mango Habanero Glaze Sauce and top with 1 fluid ounce Ken's Mexi-Slaw and diced orange pieces.

4. Serve with a side of extra sauce and a fresh orange wedges.