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
- 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
Directions
Step 1
Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
Step 2
Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
Step 3
To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 756 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat4g | 20% |
Cholesterol52mg | 17% |
Sodium2501mg | 109% |
Total Carbohydrate95g | 34% |
Dietary Fiber10g | 35% |
Total Sugars9g | |
Protein35g | |
Vitamin C74mg | 368% |
Calcium177mg | 14% |
Iron5mg | 27% |
Potassium1415mg | 30% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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