Chipotle Tilapia Tacos with Mango Salsa

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     This is a recipe for tilapia fish taco’s, and they are really good! I used to serve them at The Hills Fitness Center at my first job out of Culinary School. I did not use the mayo aioli there, it was added later. So if you have eaten them in the past they were really healthy without the aioli, and if you have had them you would remember them with, or without it anyway.

     I originally developed this recipe a few years back when tilapia became all the rage. Fish taco’s are still really big here in Austin Texas, but I think that they have caught on else where in the US too. **When I originally made the recipe I actually had the chipotle at 3 teaspoons but there was a typo- when I entered the recipe on the All-Recipe site. I accidentally entered at 3 Tablespoons but I did not catch it until much later, and by then it was too late.

     It is unfortunate that it has been burning the mouth’s of some of the people who have tried the original recipe since it was posted back then in 2009. I have also noticed that there are others who have tried it that are really in tune with a spicy palate, and are loving it….

    So, I say to the people that love the hot as heck version, rock on! To the people that have the mild tempered palate I say follow this recipe it should be better suited to your delicate palate. If you need more heat you can always add it, but you can not take it out!

Ingredients

      1 teaspoon of chipotle chile powder, you can increase the level of heat if you prefer for     some flaming hot fish taco’s

    1 teaspoon garlic
powder

    1 tablespoon salt

    1 tablespoon
cracked black pepper

    1 pound tilapia
fillets, cut in half lengthwise

    1/4 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 teaspoon up to 1
Tablespoon depending on your level of heat – 
pureed chipotle peppers in adobo sauce

    1 clove garlic,
minced

    1/4 cup mayonnaise

    

    2 (15 ounce) cans
black beans, rinsed and drained

    2 cloves garlic,
minced

    1 pinch salt

    

    2-3 cups hot cooked
Spanish rice or (There are many heat and serve rice dishes if you choose, or you can omit if you do not want the carbs)

    8 (6 inch) whole
wheat tortillas

    1 (8.5 ounce)
package coleslaw mix

 

Directions:

     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.

    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.

    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.

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Original Recipe Location on All Recipes Site – allrecipes.com/recipe/chipotle-tilapia-tacos-with-mango-cilantro-salsa/detail.aspx

*** If you want to make this recipe much lower in calores remove the rice, and aioli altogether.  If you are still wanting to get your starch/grains I would suggest a brown rice. I think that Uncle Bens actually makes a Southwestern Brown Rice in a heat and serve bag. I had to try it for a work project and it is not that bad in a pinch.

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11 thoughts on “Chipotle Tilapia Tacos with Mango Salsa

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