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Chipotle Tilapia Tacos with Mango-Cilantro Salsa

SUBMITTED 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!"
PREP TIME  1 Hr
COOK TIME  20 Min
READY IN  1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 8 fish tacos
    
About  scaling  and  conversions

INGREDIENTS

  • 3 tablespoons chipotle chile powder
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper
  • 1 pound tilapia fillets, cut in half lengthwise
  • 1/4 cup canola oil
  •  
  • 1 mango - peeled, seeded and diced
  • 1 jalapeno pepper, seeded and minced
  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • 1 bunch cilantro, chopped
  • 1 tablespoon lime juice
  •  
  • 1 tablespoon pureed chipotle peppers in adobo sauce
  • 1 clove garlic, minced
  • 1/4 cup mayonnaise
  •  
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 pinch salt
  •  
  • 3 cups hot cooked Spanish rice
  • 8 (6 inch) whole wheat tortillas
  • 1 (8.5 ounce) package coleslaw mix

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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2008 by Chef Shelley Pogue
4/23/2008 10:38 AM

2 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2008 by marra
Way too much chipotle for fish, even after scraping the rub off it was too hot. We eat hot peppers very frequently so it was not a matter of not being used to spicy food.

0 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by Hollie
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 the salsa if the fish is too spicy. Helps cool the mouth!

0 users found this review helpful


 
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Recipe Submitter:

Chef Shelley Pogue
Photo by Chef Shelley Pogue
Cooking Level: Professional
Home Town: Dallas, Texas, USA
Living In: Austin, Texas, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 1039

  • Total Fat: 33.4g
  • Cholesterol: 55mg
  • Sodium: 3634mg
  • Total Carbs: 156.2g
  •     Dietary Fiber: 26.9g
  • Protein: 51.9g

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