Easy Passion Fruit Sweet Chili Fish Tacos



  • 1 package pre-breaded frozen fish tenders (or bread your own) I use 15 oz Gorton's tenders
  • 1 tablespoon lime juice
  • 1/2 cup of Chin Dribblin' Passion Fruit Sweet Chili Sauce or less (its used to toss the tenders)
  • 3 tablespoons mayonnaise
  • 1 jalapeno seeded and finely diced
  • 1/4 cup chopped cilantro
  • 3 cups coleslaw mix shredded red and green cabbage and carrots
  • 8 small flour tortilla shells
  • for serving: lime wedges and cilantro


  • Cook fish according to package instructions. When the fish is finished baking, toss in the sweet chili sauce.
  • While the fish is baking, make the coleslaw mixture. In a bowl combine the lime juice, mayonnaise, jalapeno, salt and pepper to taste and cilantro and stir to combine, then add in the dry coleslaw mix and stir.
  • Warm up the flour tortillas (I did this by putting them in the oven the last 3 minutes the fish was baking) or pop them in the microwave for 30 seconds
  • To assemble the tacos: spoon 2-3 spoonfuls of the coleslaw mix into a taco, top with 1-2 sweet chili covered tenders, then stop with a pinch of cilantro and a squeeze of a lime wedge. Repeat for all tacos, then serve and enjoy!
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