Description
This Mango Chipotle Fish Tacos recipe is easy to make, filled with a sweet and tangy mango slaw, and topped with a smoky and creamy chipotle-lime sauce. Easy to make, and ready to go in less than 30 minutes!
Ingredients
Scale
Mango Chipotle Fish Tacos Ingredients:
- 1 pound mild white fish (I used tilapia, but cod, mahi mahi, red snapper, etc. would also work)
- salt and pepper
- 1 tablespoon olive oil
- 4–6 small flour or corn tortillas, warmed*
- 1 avocado, peeled, pitted, and sliced
- 1 batch mango slaw (see below)
- 1 batch creamy chipotle lime sauce (see below)
Mango Slaw Ingredients:
- 1 ripe mango, peeled, cored, and diced
- 2 cups shredded cabbage (green, red, or a combination)
- 2/3 cup shredded carrots
- 2/3 cup roughly-chopped fresh cilantro leaves, loosely-packed
- 1/2 cup thinly-sliced green onions
- juice of 1 lime (about 2 tablespoons)
Creamy Chipotle Lime Sauce Ingredients:
- 1 cup sour cream or Mexican crema
- 1–2 chipotles in adobo sauce
- juice of 1 lime (about 2 tablespoons)
- pinch of salt
- (optional: 1 tablespoon honey, if you’d like a sweeter sauce)
Instructions
To Make The Mango Chipotle Fish Tacos Ingredients:
- Season both sides of the fish with a few generous pinches of salt and pepper.
- Heat oil in a large saute pan over medium-high heat. Add the fish and cook for 2-3 minutes per side, until the fish is cooked through and opaque and flakes easily. (Cooking time will depend on the size/thickness of your fish.) Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
- Assemble your tacos by filling a tortilla (or I like using two tortillas) with your desired amount of fish, a few slices of avocado, mango slaw. Then drizzle with the zesty chipotle sauce.
- Serve immediately.
To Make The Mango Slaw:
- Toss all ingredients together in a large bowl until combined.
To Make The Creamy Chipotle Lime Sauce:
- Add all ingredients to a blender or food processor. Process until completely smooth. (Or alternately, if you finely chop the chipotle peppers, you can just whisk this sauce together in a bowl until smooth.)
Notes
*If using corn tortillas, I recommend warming them first in a saute pan. Heat the pan over medium-high heat, then add one tortilla at a time, cooking for 30-60 seconds per side until it is warmed and the edges slightly begin to brown. OR, you can warm them in the microwave briefly, wrapped in a damp towel. Use immediately.
**If making these tacos gluten-free, be sure to use GF corn tortillas.