There’s something about the combination of spicy and sweet that just lights up my taste buds—it’s like a salsa dance on your tongue. These Spicy Mango Chipotle Fish Tacos are the epitome of that flavor explosion, and trust me, you’d want to try them even if you’re not a fish taco aficionado. The recipe’s a bit like finding a mixtape of your favorite summer songs: unexpected, delightful, and oh-so-satisfying.
Steps
- Season the fish with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and cook the fish for 2-3 minutes on each side until opaque and easily flaked. Remove the fish from the pan and break it into bite-sized pieces using two forks.
- To prepare the mango slaw, combine diced mango, shredded cabbage, carrots, cilantro, green onions, and lime juice in a large bowl, mixing until all ingredients are evenly combined.
- For the creamy chipotle lime sauce, blend together sour cream, chipotles in adobo, lime juice, and a pinch of salt in a blender or food processor until smooth. Optionally, add honey for a sweeter taste.
- Warm tortillas in a pan or microwave. Assemble the tacos by placing a portion of fish, avocado slices, and mango slaw on each tortilla. Drizzle with the chipotle lime sauce and serve immediately.
Ingredients
- 1 pound of mild white fish (options: tilapia, cod, mahi mahi, or red snapper)
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 4 to 6 small flour or corn tortillas, warmed
- 1 avocado, peeled, pitted, and sliced
- 1 batch of mango slaw (ingredients listed below)
- 1 batch of creamy chipotle lime sauce (ingredients listed below)
- 1 ripe mango, peeled, cored, and diced
- 2 cups of shredded cabbage (green, red, or a mix)
- 2/3 cup of shredded carrots
- 2/3 cup of roughly chopped fresh cilantro leaves, loosely packed
- 1/2 cup of thinly sliced green onions
- Juice of 1 lime (approximately 2 tablespoons)
- 1 cup of sour cream or Mexican crema
- 1 to 2 chipotles in adobo sauce
- Juice of 1 lime (approximately 2 tablespoons)
- A pinch of salt
- (Optional: 1 tablespoon of honey for a sweeter sauce)
FAQ
- Can I use a different type of fish for the Mango Chipotle Fish Tacos?
- Yes, you can substitute with any mild white fish you prefer, such as tilapia, mahi-mahi, or red snapper.
- How can I make the Mango Chipotle Fish Tacos gluten-free?
- To make these tacos gluten-free, be sure to use gluten-free corn tortillas instead of flour tortillas.
- What should I do if I want a sweeter chipotle lime sauce?
- If you prefer a sweeter sauce, you can add a tablespoon of honey to the creamy chipotle lime sauce.
- How should I warm the tortillas for the tacos?
- If using corn tortillas, you can warm them in a sauté pan over medium-high heat for 30-60 seconds per side or wrap them in a damp towel and microwave briefly.
- What can I do if I don’t have a blender for the creamy chipotle lime sauce?
- If you don’t have a blender, you can finely chop the chipotle peppers and whisk all the sauce ingredients together in a bowl until smooth.
Tips
- Choose Fresh and Ripe Mangoes: Ensure the mangoes you use are ripe for the best flavor and texture in your slaw. If mangoes are scarce, consider stocking up when you find good ones.
- Customize Your Fish Selection: While the recipe suggests using tilapia, feel free to choose any mild white fish you prefer, such as cod, mahi mahi, or red snapper, to suit your taste.
- Perfectly Warm Your Tortillas: For optimal taste and texture, warm your tortillas before serving. If using corn tortillas, heat them in a skillet or the microwave wrapped in a damp towel to keep them soft and pliable.
- Adjust the Sauce Sweetness: If you prefer a sweeter chipotle lime sauce, consider adding a tablespoon of honey to balance the smoky and tangy flavors.
Equipment
- Blender or Food Processor – Needed to make the creamy chipotle lime sauce.
- Large Saute Pan – For cooking the fish.
- Citrus Juicer – Helpful for extracting juice from limes efficiently.
