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Mango Chipotle Fish Tacos

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  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 -6 tacos 1x


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!



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
  • 46 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
  • 12 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)


To Make The Mango Chipotle Fish Tacos Ingredients:

  1. Season both sides of the fish with a few generous pinches of salt and pepper.
  2. 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.
  3. 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.
  4. Serve immediately.

To Make The Mango Slaw:

  1. Toss all ingredients together in a large bowl until combined.

To Make The Creamy Chipotle Lime Sauce:

  1. 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.)


*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.