Happy Cinco de Mayo! We’ve got a quick, easy recipe for spicy fish tacos for you today. Last week I reviewed Moore’s Marinade’s new Spicy Mustard Sauce. This week, I’m taking a look at their Jalapeno Hot Sauce.
This green machine packs plenty of jalapeno flavor, with a tomatillo tartness. I enjoyed it and it would be perfect in a batch of chili verde. Which I wasn’t in the mood for when I tasted this stuff. What I was jonesing were some quick, simple fish tacos.
Rather than splorching some of the jalapeno sauce over the finished product, I opted to mix it into the mayo that goes into said tacos. That turned out to be a good idea.
The jalapeno gave more dimension to the sauce but the mayonnaise brought the heat down to a mellow, lingering sting, which I enjoyed.
| Prep Time |
| 5 minutes or more |
| Cook Time |
| 20 minutes |
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I could pound fish tacos all day. Breaded white fish, mayo, salsa, cabbage, and a tortilla? Oh, hell yeah. Even so, there's room for improvement. Enter green hot sauce.
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- 2 tbsp Moore's Jalapeno Hot Sauce
- 1/4 cup mayonnaise
- 1/2 cup grated cheddar cheese
- 9 each fish sticks
- 3 each little corn tortillas
- Mix the hot sauce and mayonnaise in a small bowl. Refrigerate while the fish sticks are cooking.
- Bake or fry the fish sticks per the instructions.
- Spread equal amounts of the mayo in the center of each tortilla. Add the fish sticks, then everything else.
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