It’s Taco Thursday! I think Taco Tuesday is a thing too – it makes sense that two days of the week be dedicated to tacos. I really like tacos or anything of the Mexican fare; but mostly I like fish tacos. Making tacos is fun; it isn’t to hard to do and super satisfying in the end! One feat I still need to endure is making my own tortillas. That is for another day; another post. Today I am using packaged tortillas, filled with sweet and spicy chipotle seasoned, crusted white fish; mango, avocado, coleslaw, a chipotle creme and a squeeze of fresh lime.
Mango Chipotle Fish Tacos
These fish tacos have a lot of ingredients, but don’t be discouraged or overwhelmed. The spices are common pantry spices. If you don’t have smoked paprika or chipotle chilli pepper then just use regular paprika and chilli pepper. If you can’t find fresh mango, use frozen. And you can use any kind of white fish; I used basa fillets, but sole, tilapia, cod or anything will do. I’ve even used shrimp before and they turned out awesome!
To start, mix all of the rub ingredients together into a small bowl.
Rub your fish on both sides really well and let sit for a few minutes.
Heat a pan with coconut oil (use regular oil – olive, canola, etc… – if you don’t have coconut). Once heated, add the rubbed fish and fry until cooked through, about 5 – 7 minutes on each side.
While your fish is frying, get your ingredients together for the chipotle creme.
The Mango Chipotle laGrille seasoning is a nice flavour addition to the creme; you can also add some to your rub if you want – for this recipe I didn’t. If you don’t have the seasoning, the chipotle adobo peppers will give the creme the nice chipotle heat that the sauce needs. Mix all of the sauce ingredients into a food processor and puree until smooth. I only use one chipotle pepper from the can of peppers, but if you want more heat, use more. They do pack a lot of punch, so I would try one and add more as needed.
Now that the fish is cooked through and the creme is complete, assemble the tortilla shells with the shredded cabbage or coleslaw, mango slices, avocado slices, fish and chipotle creme. Squeeze fresh lime juice over the fish tacos and enjoy!
Mango Chipotle Fish Tacos
- 6 soft tortilla shells
- 2 filets of white fish I used basa fillets
- 1 mango cut up in slices
- 1 avocado cut up in slices
- 1 cup shredded cabbage or use bagged coleslaw
- 1 tbsp coconut oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground corriander
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp chile chipotle powder
- 1/4 tsp salt
- 1/4 cup mayonnaise I use low fat
- 1/4 cup greek yogurt I use fat free
- 1 chipotle pepper in adobo sauce
- 1 lime juiced
- 1 tsp LaGrille Mango Chipotle Seasoning
Mix all of the rub ingredients into a bowl.
Rub the fish on each side with the rub.
Add coconut oil to a pan and heat over medium heat. Once oil is melted and pan is hot, add rubbed fish to pan and fry, turning occasionally, until cooked through, about 5-7 minutes each side.
Meanwhile put all chipotle sauce ingredients into a food processor and puree until smooth.
Assemble tortilla shells - place shredding cabbage or coleslaw on tortilla; top with mango, avocado, chipotle sauce and cooked fish.
Give tacos a good squeeze of fresh lime juice and enjoy!
I used low fat mayo and fat free greek yogurt. You can use what you want. The more fat you use, the richer the sauce will be!