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Fish Tacos


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


  • 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



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.


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!