Terrapin & Fish Tacos

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Most people think of red wine for cold weather, but a lovely medium bodied white is a welcome change. Have you tried our award winning ‘15 Terrapin?

Terrapin2Terrapin has long been a part of our wine family – we started making it in the mid-80’s and we continue to love it today. This 100% estate grown light and fruit forward wine is a delicious blend of 82% Melody, 16% Vidal, and 2% Vignoles. It’s reminiscent of a Riesling or Vouvray with fresh honeysuckle and stone fruit notes and an easy smooth finish. With 1.25% residual sugar, Terrapin pairs perfectly with poultry and fuller flavored foods. It will complement any acidic or spicy foods, like blackened fish or a bowl of fresh fruit. Our ’15 Terrapin won a Double Gold at the Finger Lakes International Wine Competition.

Terrapin is the perfect accompaniment to blackened fish tacos with mango slaw. This recipe makes us think summer. Festival season is just around the corner, right? It’s so easy to prepare and completely delicious. You may find this becomes a staple in your dinner rotation.


Blackened Fish Tacos with Mango Slaw- Serves 4


1.25 lb of Cod (or other firm white fish)

Chef Paul Prudhomme’s Blackened Redfish Magic

1 pint of fresh prepared mango salsa (find in the produce section)

1 pint of cherry tomatoes, halved

1 bag of shredded slaw mix

Bolthouse Farm’s Cilantro Avocado yogurt dressing (find in the produce section)

8 flour or corn tortillas

Avocado slices (optional)

Fresh chopped cilantro (optional)



  • Preheat the oven to 350°F.
  • To make the mango slaw, combine mango salsa, shredded slaw mix in a large bowl.
  • Pour the dressing, use enough to cover the cabbage mixture and toss to combine. Add in tomato halves. Set this aside while you work on the fish. Be sure to give it a stir every few minutes.
  • To make the fish, pat it dry with paper towels, and place it on a large sheet of waxed paper.
  • Mix all of the seasonings for the fish in a small bowl, and sprinkle them liberally on top of the fish, gently rubbing it in as you go. Turn the fish over and repeat.
  • Using an oven-safe pan, heat stove to medium-high heat. Add butter or oil.
  • Place fish in the pan and cook until it has a crust on the bottom, 2-3 minutes.
  • Turn the fish over and place the pan in the oven for 10 to 15 minutes or until the fish is cooked through and easily flakes apart.
  • To assemble the tacos, place some slaw in the tortilla then a few pieces of fish. If you like, finish with extra dressing, avocado slices and cilantro.



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