Posted by Colleen Carey on June 8th, 2022


MANGO HABANERO FISH TACOS

INGREDIENTS

  • 3 Flour tortillas
  • 3 Panko breaded fish filets
  • 6 tbsp Mango Habanero Wing Sauce & Glaze (SJ2814HA)
  • 1.5 fl oz Navel oranges, peeled, diced
  • 2 Orange wedges
  • 3 fl oz Ken’s Mexi-Slaw

DIRECTIONS

  • Place fish in deep fryer until golden brown with an internal temperature of 145°F and drain.
  • Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.
  • Fill each tortilla with 1 piece of fish, drizzle with 1 tablespoon of Mango Habanero Wing Sauce & Glaze (SJ2814HA) and top with 1 fluid ounce Ken’s Mexi-Slaw and diced orange pieces.
  • Serve with a side of extra sauce and a fresh orange wedges.

CARIBBEAN WINGS

INGREDIENTS

  • 9 Chicken wings, crispy
  • 3 fl oz Caribbean Kick
  • 2 oz Cilantro, chopped

CARIBBEAN KICK INGREDINETS

  • 14 fl oz Mango Habanero Wing Sauce & Glaze
  • 6 fl oz yellow mustard
  • 2 fl oz apple cider vinegar
  • 2 tbsp Jamaican allspice

DIRECTIONS

  • Fry chicken wings to 165°F internal temperature for 15 seconds. Drain and place in a mixing bowl.
  • Toss with freshly made Caribbean Kick until all wings are coated.
  • Remove to a serving plate, garnish with cilantro, and serve.

MANGO HABANERO GRILLED SALMON FILET

INGREDIENTS

  • 1 tsp Olive Oil
  • 8 oz Salmon filet
  • 4 fl oz Mango Habanero Wing Sauce & Glaze
  • 1/2 tsp Salt and pepper, to taste
  • 1 cup Brown Rice, cooked
  • 6 Asparagus spears, grilled

DIRECTIONS

  • Heat a grill to medium-high heat and lightly oil the grates.
  • Brush both sides of the salmon fillets with olive oil just before grilling, then season with salt and pepper.
  • Grill the salmon for about 4 minutes per side, brushing with Mango Habanero Wing Sauce & Glaze (SJ2814HA) during the final few minutes of cooking.
  • Transfer the salmon to serving plates and brush with more Mango Habanero Wing Sauce & Glaze (SJ2814HA).
  • Serve with brown rice and asparagus.

SOUTH OF THE BORDER BOWL

INGREDIENTS

  • 8 oz Red quinoa, cooked
  • 8 oz Romaine lettuce, chopped
  • 2 oz Mangos, diced
  • 4 slices Avocado
  • 2 oz Corn, grilled
  • 1 Jalapeno, fresh, seeded, sliced
  • 6 fl oz Chili Lime Dressing
  • 4 oz Chicken breast, marinated, grilled
  • 3 fl oz Mango Habanero Wing Sauce & Glaze
  • 1 tbsp Green onions, bias cut
  • 2 oz Crispy Tortilla strips

DIRECTIONS

  • Marinate chicken breast in 3 fluid ounces of Chili Lime Dressing (KE3071) for at least 2 hours.
  • Grill chicken breast on both sides brushing with Mango Habanero Wing Sauce & Glaze (SJ2814HA) until internal temperature is 165°F.
  • While chicken breast is grilling in a medium size mixing bowl layer quinoa, lettuce and top with mangos, avocados, grilled corn and jalapeno.
  • Remove chicken breast from grill and slice on the bias and place on top of bowl, sprinkle with green onions and tortilla strips.

GRILLED SHRIMP & MANGO SALAD

INGREDIENTS

  • 1 tsp Vegetable oil
  • 16-20 Jumbo shrimp
  • 1 cup Mango Habanero Wing Sauce & Glaze (SJ2814HA)
  • 4 cups Arugula
  • 1 cup Jicama, julienne
  • 1 cup Avocado, diced
  • 1 cup Mango , diced
  • 4 oz Lime Vinaigrette Dressing & Marinade (KE2018)
  • Salt and pepper, to taste

DIRECTIONS

  • Heat grill to medium and lightly oil grates.
  • Assemble shrimp skewers. Use two long skewers, threading 1 skewer through the head end of the shrimp and one through the tail. Season with salt and pepper.
  • Grill until shrimp begins to turn opaque, about 2-3 minutes.
  • Flip and brush liberally with Mango Habanero Wing Sauce & Glaze and cook until opaque throughout (about 3-4 minutes), while brushing on more Mango Habanero Wing Sauce & Glaze
  • Place arugula, jicama, avocado, and mango in bowl and toss with Lime Vinaigrette Dressing & Marinade (KE2018). Place onto serving plate and top with grilled shrimp.

JAMAICAN ME CRAZY BURRITO

INGREDIENTS

  • 1 fl oz Mango Habanero Wing Sauce & Glaze (SJ2814HA)
  • 1 Chicken breast, boneless
  • 2 tsp Jerk seasoning
  • 1 Chipotle flour tortilla wrap, large
  • 2 oz Cilantro-lime rice, cooked, hot
  • 2 oz Black beans, cooked, hot
  • 1 oz Red peppers, roasted, diced
  • 1 tsp Cilantro, fresh, chopped
  • 1 tbsp Sour cream

DIRECTIONS

  • Season chicken breast with jerk seasoning on each side. Grill chicken until it reaches 165°F internal temperature for 15 seconds. Remove to cutting board and cut medium dice.
  • Heat tortilla wrap on each side for approximately 30 seconds.
  • Place rice, beans, red pepper, chicken and Mango Habanero Wing Sauce & Glaze (SJ2814HA) on center of wrap.
  • Drizzle with sour cream and sprinkle with cilantro.
  • Fold over and roll wrap tightly securing both ends.
  • Cut wrap on the bias, stack on plate and serve.

CHICAGO FIRE PANINI

INGREDIENTS

  • 2 slices Sourdough bread
  • 2 fl oz Mango Habanero Wing Sauce & Glaze (SJ2814HA)
  • 4 oz Roasted chicken
  • 1 oz Provolone cheese
  • 6 slices Jalepeño
  • 1/4 cup Roasted red pepper
  • 1 slice Red onion, sliced 1/8″
  • 1/4 cup Spinach

DIRECTIONS

  • Brush both sides of bread with Mango Habanero Wing Sauce & Glaze (SJ2814HA).
  • On one side, evenly distribute the chicken, provolone, jalapeños, peppers, onions and spinach.
  • Top with other slice of bread and place on lightly oiled panini press.
  • Cook until golden brown on outside and filling is warm.
  • Cut in half and serve.

More recipes found at: www.sbrfoodservice.com/recipes