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Chipotle Tilapia Tacos with Mango-Cilantro Salsa
Chipotle Tilapia Tacos with Mango-Cilantro Salsa
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Chipotle Fish Tacos with mango-cilantro salsa, chipotle aioli, black beans, and Spanish rice.Restaurant favorite, always a crowd pleaser!
Ingredients:
  • 3 tablespoons chipotle chile powder
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper
  • 1 pound tilapia fillets, cut in half lengthwise
  • 0.25 cup canola oil
  • 1 mango - peeled, seeded and diced
  • 1 jalapeno pepper, seeded and minced
  • 1 small red onion, finely chopped
  • 1 bunch cilantro, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon pureed chipotle peppers in adobo sauce
  • 0.25 cup mayonnaise
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 pinch salt
  • 3 cups hot cooked Spanish rice
  • 8 (6 inch) whole wheat tortillas
  • 1 (8.5 ounce) package coleslaw mix
Instructions:
  • Combine chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush tilapia fillets with canola oil and coat them with the spice mixture. Set aside. Prepare the salsa by mixing mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in another bowl. Set aside. For the aioli, mix chipotle puree, 1 clove garlic, and mayonnaise in a small bowl. Set aside.
  • Simmer black beans and 2 cloves of garlic with a pinch of salt in a saucepan. Cover and cook on low heat for 20 minutes. Meanwhile, cook tilapia in a large skillet over medium-high heat until opaque in the center and crispy on both sides, about 7 minutes. Warm tortillas in a skillet over medium heat to keep them warm.
  • Presentation is key! Start by arranging the tortillas on a plate. Then, layer on Spanish rice, black beans, coleslaw mix, hot tilapia, and a spoonful of mango-cilantro salsa. Finish off with a dollop of chipotle aioli for an extra kick. Enjoy your flavorful meal!

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