Ingredients

• 4 tilapia fillets
• ½ bottle Panola Spicy & Sweet Mango Sauce
• 4 tbs Panola Blackened Fish Seasoning
• Olive oil

Toppings

• Purple onion
• Grape tomatoes
• Cilantro
• Panola Spicy Sweet Jalapenos
• Juice of one lime
• Salt and Pepper to taste

Taco Sauce

• ¼ cup Mayonnaise
• ¼ cup sour cream
• 6 cloves Panola Pickled Garlic, finely chopped
• Juice of one lime
• 4-5 dashes Panola Fuego Chipotle Salsa
• 1 tsp. cumin
• Tortillas

Directions

Toppings:

Chopped the onion, grape tomatoes, Spicy Sweet Jalapenos and Cilantro. Place in a bowl and stir in lime juice. Season with salt and pepper. Make this first so the juices can marinade. A few dashes of Panola Clearly is good addition to this mix.

Fish:

Wash the fish fillets and pat dry. Coat the fillets with Panola Spicy & Sweet Mango Sauce. Then season with the Panola Blackened Fish Seasoning on both sides. Heat skillet or grill pan to a medium high heat. Drizzle the fish with olive oil. Spray grill pan/skillet with cooking spray to avoid fish from sticking. Cook fish for about 2 minutes on each side.

Taco Sauce:

Mix all the taco sauce ingredients together.

To Assemble:

In a warm tortilla, spread the sour cream taco sauce all over and then place one-half of a fish fillet in the shell and top with purple onion, grape tomatoes, cilantro and Panola Spicy Sweet Jalapenos. Wrap, eat, and enjoy!