Chipotle Tilapia Tacos with Mango-Cilantro Salsa

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Description

Chipotle Fish Tacos are made with a mango-cilantro salsa, and chipotle aioli sauce is served with garlic spiked black beans and Spanish rice. I have run this special in the last restaurant I worked at as a daily special. It always sold out! I hope that you will try this recipe, it is a hit if you enjoy fish tacos!

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
  • ¼ cup canola oil
  • 1 mango – peeled, seeded and diced
  • 1 jalapeno pepper, seeded and minced
  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • 1 bunch cilantro, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon pureed chipotle peppers in adobo sauce
  • 1 clove garlic, minced
  • ¼ 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

  1. Stir together the chipotle chile powder
  2. garlic powder
  3. salt
  4. and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil
  5. and press into the spice mixture to coat
  6. and set aside. Make the salsa by stirring together the mango
  7. jalapeno
  8. red onion
  9. 1 clove garlic
  10. cilantro
  11. and lime juice in a separate bowl
  12. and set aside. Make the aioli by stirring together the chipotle puree
  13. 1 clove garlic
  14. and mayonnaise in a small bowl
  15. and set aside.
  16. Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover
  17. and cook over low heat for 20 minutes. Meanwhile
  18. heat a large skillet over medium-high heat
  19. and cook the tilapia until opaque in the center
  20. and crispy on both sides
  21. about 7 minutes. Heat the tortillas in a skillet over medium heat
  22. and keep warm.
  23. To serve
  24. place the tortillas on a plate
  25. spoon on some Spanish rice and black beans. Top with some of the coleslaw mix
  26. hot tilapia
  27. and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

Prep Time: 1 hr

Cook Time: 20 mins

Total Time: 1 hr 20 mins

Servings: 4

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