Chipotle Mango Tilapia Tacos

Recipe Collection: Dinner

Chipotle Mango Tilapia Tacos elevate your taco night with a vibrant fusion of smoky chipotle and sweet mango-cilantro salsa. This pescatarian-friendly recipe is perfect for those seeking a quick, flavorful meal that transports you to the heart of Mexican cuisine. With a satisfying crunch and a burst of tropical flavor, these tacos are versatile enough for casual dinners or festive gatherings.

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Overview

Dive into a fiesta of flavors with these Spicy Chipotle Tilapia Tacos, perfectly paired with a refreshing Mango-Cilantro Salsa. This dish combines the smoky heat of chipotle with the sweetness of mango, creating a delightful balance that will transport your taste buds to a sunny Mexican beach. Perfect for a quick dinner or a weekend gathering, these tacos are sure to impress!

Diet Type

Pescatarian

Allergies

Fish, Egg

Cuisine

Mexican

Serving Size: 4

Cooking Time: 80 minutes

Ingredients

• 3 Tablespoons (tbsp) chipotle chile powder
• 1 Teaspoon (tsp) garlic powder
• 1 Tablespoon (tbsp) salt
• 1 Tablespoon (tbsp) cracked black pepper
• 1 Pound (lb) tilapia fillets, sliced
• 0.25 Cups canola oil
• 1 Whole mango, peeled
• 1 Whole jalapeno pepper, minced
• 1 Small red onion, minced
• 1 Clove garlic, minced
• 1 Bunch cilantro, torn
• 1 Tablespoon (tbsp) lime juice
• 1 Tablespoon (tbsp) chipotle peppers in adobo sauce, pureed
• 0.25 Cups mayonnaise
• 2 15 Ounces (oz) black beans, drained
• 2 Cloves garlic, minced
• 1 Pinch salt, to taste
• 3 Cups Spanish rice, cooked
• 8 6 Inch whole wheat tortillas
• 8.5 Ounces (oz) coleslaw mix

Steps

1. Prepare the Tilapia: In a shallow bowl, mix together the chipotle chile powder, garlic powder, salt, and cracked black pepper. Brush the tilapia fillets with canola oil, then press them into the spice mixture to coat evenly. Set aside to marinate while you prepare the other components.
2. Make the Salsa: In a separate bowl, combine the diced mango, minced jalapeno, minced red onion, 1 minced garlic clove, torn cilantro, and lime juice. Mix well and set aside to let the flavors meld.
3. Prepare the Chipotle Aioli: In a small bowl, stir together the pureed chipotle peppers, 1 minced garlic clove, and mayonnaise until smooth. Set aside.
4. Cook the Black Beans: In a saucepan, bring the black beans and 2 minced garlic cloves to a simmer with a pinch of salt. Cover and cook over low heat for 20 minutes, stirring occasionally.
5. Cook the Tilapia: Heat a large skillet over medium-high heat. Cook the tilapia fillets until they are opaque in the center and crispy on both sides, about 7 minutes total. Remove from heat and keep warm.
6. Warm the Tortillas: In a separate skillet, heat the tortillas over medium heat until warm and pliable. Keep them warm by wrapping in a clean kitchen towel.
7. Assemble the Tacos: On each tortilla, layer a spoonful of Spanish rice and black beans. Add a portion of the coleslaw mix, followed by a piece of hot tilapia. Top with a generous spoonful of mango-cilantro salsa and a dollop of chipotle aioli.
8. Serve: Arrange the tacos on a serving platter and enjoy immediately, garnished with extra cilantro and lime wedges if desired.

Enjoy your homemade Chipotle Mango Tilapia Tacos!