Chipotle Tilapia Tacos with Mango-Cilantro Salsa

Chipotle Tilapia Tacos with Mango-Cilantro Salsa

Chef Shelley Pogue 12

"Chipotle Fish Tacos are made with a mango-cilantro salsa, and chipotle aioli sauce is served with garlic spiked black beans and Spanish rice. I have run this special in the last restaurant I worked at as a daily special. It always sold out! I hope that you will try this recipe, it is a hit if you enjoy fish tacos!"


1 h 20 m servings 756 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 32.2 g
  • 49%
  • Carbs:
  • 94.7g
  • 31%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 2501 mg
  • 100%

Based on a 2,000 calorie diet

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  1. Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
  2. Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
  3. To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.
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  1. 41 Ratings


I love fish tacos, so I tried this recipe. I followed the instructions, but I also made sure to remove the heat as the others have suggested. I could have added more of the chipotle spice than I...

Excellent, excellent dish. It is a fair amount of work to put all the pieces together, but very worth it in the end. I used a spanish rice recipe on the site. This would make a nice dish to s...

I liked the hottness of it a lot, but the only problem I had with the seasoning is that it was way to salty. I would half the salt. The mango filling was delicious though and I would definatel...

This was a fantastic version of fish tacos and worth the effort. Some of the other reviews said it was too spicy or too salty, but I think it is possible too much of the rub was used. You will m...

I just made this account to compliment this recipe. My wife even loved it and she hates fish! Ill be saving it and making fish tacos far more often now!

Wow, that was too hot. I even decreased the rub to 2T. It tasted good, but when your whole dinner group can't eat if from the heat, that's a bummer. I dropped the rice too--add more mango to th...

My husband and I love spicy/hot dishes and we both thoroughly enjoyed this one. It was delicious! The only change I made was that I baked the fish at 350 for 15 minutes. It turned out perfec...

these tacos were fantastic, spicy but oh so good. i did change the mayo to 1/2 light sour cream and 1/2 light mayo. i didn't have any spanish rice and i don't think it needed it, the black bea...

Perfect! I love everything about this recipe!