Chipotle Tilapia Tacos with Mango-Cilantro Salsa

Chipotle Tilapia Tacos with Mango-Cilantro Salsa

30 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    20 m
  • Ready In

    1 h 20 m
Chef Shelley Pogue
Recipe by  Chef Shelley Pogue

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 fish tacos

Directions

  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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Reviews (30)

Rate This Recipe
Jennieallen1971
13

Jennieallen1971

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 did. I just wanted to make sure I did not go overboard. This is a great recipe, and I am from Texas and we love our spicy dishes. I now live out of state and long for spicy food that reminds me of home. This is a great recipe and all of the flavors marry well together. I will try this recipe again and I may even add a little more heat next time. J. Allen

Jodi
12

Jodi

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 serve company. Thanks for sharing!

mommyluvs2cook
9

mommyluvs2cook

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 definately make it again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 756 cal
  • 38%
  • Fat
  • 32.2 g
  • 49%
  • Carbs
  • 94.7 g
  • 31%
  • Protein
  • 35.3 g
  • 71%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 2598 mg
  • 104%

Based on a 2,000 calorie diet

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Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

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Chipotle Roast for Tacos and Sandwiches