12 oz. Cool and spicy, this sauce bursts with flavor. Superb with grilled prawns, scallops or chicken. Spice up a tropical salad. Pour over a bed of lettuce and top with crab cakes. Dress up a chicken tostada or fish taco. South or North of the border this sauce is irresistible!

Ingredients: Mango Puree, Cane Sugar, Vinegar, Fresh Lime Juice, Premium Tequila, Fresh Onion, Fresh Jalapeno, Fresh Garlic, Fresh Cilantro, Hot Sauce (Vinegar, Red Pepper, Salt), Premium Spices.

Baja Fish Tacos
INGREDIENTS: 2 cups shredded cabbage ½ lb white flaky fish, such as halibut, orange roughy or catfish 1 ripe avocado, sliced 4 corn tortillas Mango Tequila Jalapeno Grilling & Dipping sauce 1 Tablespoon oil 2 limes, cut into 4 wedges each Hot Sauce salt and pepper to taste PREPARATION: In a medium sized skillet heat oil over medium heat, cook fish until fish becomes flaky. Season with salt and pepper and remove skillet from heat. Warm tortillas over flame. Place warm tortillas on plates and fill each with 1/4 of shredded cabbage and fish. Top with two slices of avocado per taco and drizzle with Mango Tequila Jalapeno Grilling & Dipping Sauce and top with hot sauce to taste. Serve tacos warm with our icy Mango Mambo Margaritas. Serves 2

Ingredients:

1 cup quinoa 
2 cups chicken broth
½ cup red onion, chopped
1 mango, diced
1 ½ cup cooked chicken, chopped or shredded
1/3 cup parsley, coarsely chopped
4 tablespoons cilantro, coarsely chopped
1 cup Earth & Vine Provisions Mango Tequila Jalapeno Grilling & Cooking sauce
Salt and fresh cracked pepper

Preparation:
Rinse quinoa in a sieve with warm water for 2 to 3 minutes. Place quinoa in a pan with chicken stock and bring to a boil, reduce to simmer, cover and simmer for 15 minutes or until water is absorbed. When done let rest for a few minutes and fluff with fork, place in a large bowl and toss with remaining ingredients, salt and pepper to taste. Serve warm or cold.

Serve 8