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Mango Chipotle Fish Tacos

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Gimme some Oven

Total Time

30 minutes

Prep Time

25 minutes

Cook Time

5 minutes

Rating

(3)

Ingredients

4 servings

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)
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)
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)

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Preparation

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Step 1

To Make The Mango Chipotle Fish Tacos Ingredients:

Step 2

Season both sides of the fish with a few generous pinches of salt and pepper.

Step 3

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.

Step 4

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.

Step 5

Serve immediately.

Step 6

To Make The Mango Slaw:

Step 7

Toss all ingredients together in a large bowl until combined.

Step 8

To Make The Creamy Chipotle Lime Sauce:

Step 9

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.)