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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chipotle chile powder
cracked black pepper
tilapia fillets, cut in half lengthwise
mango - peeled, seeded and diced
jalapeno pepper, seeded and minced
red onion, finely chopped
pureed chipotle peppers in adobo sauce
2 (15 ounce) cans
black beans, rinsed and drained
hot cooked Spanish rice
8 (6 inch)
whole wheat tortillas
1 (8.5 ounce) package
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.
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!
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!
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.
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 make more seasoning rub than needed so just lightly coat the fish and either save or toss the rest. We also used a poblano pepper instead of jalapeno because that is what we had in the house so that may have reduced the spice a little. It was spicy, but if you like a little spicy, you will enjoy.
We also used only 1 can of black beans and I didn't put the rice on my tacos although my husband did and we both loved how we made them. We also used smaller corn tortillas and each had 3 tacos with about 1/2 of the fish leftover for another night.
Based on another review, we used 1/2 mayo and 1/2 sour cream which was delicious. I used light versions of both to keep the calories down. The combination of all the flavors blended so well. Fantastic, fantastic, fantastic.
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!
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 perfect! We decided we need to have this at least once a month!!
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 beans were good enough!
* Percent Daily Values are based on a 2,000 calorie diet.
Chipotle Tilapia Tacos with Mango-Cilantro Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 756
** Calories from Fat: 289
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