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Chipotle Tilapia Tacos with Mango Salsa

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PREP TIME
60 min
COOKING TIME
20 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner
Chipotle Tilapia Tacos with Mango Salsa
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
  • 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 tablespoon 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
  • 3 cups hot cooked Spanish rice
  • 8 (6 inch) whole wheat tortillas
  • 1 (8.5 ounce) package coleslaw mix
Instructions
1
Combine the smoky flavor of chipotle chile powder, savory garlic powder, and a pinch of salt with the peppery taste of cracked black pepper in a shallow bowl. Coat the tilapia fillets evenly with canola oil, then gently press them into the spice mixture to coat thoroughly. Set aside for later use.
2
In a separate bowl, blend together the sweetness of mango, the heat of jalapeno, the pungency of red onion, and a hint of garlic to create a fresh salsa. Add some chopped cilantro and the tanginess of lime juice, stirring until well combined. Set aside for now.
3
In another small bowl, mix together the smoky chipotle puree, a hint of garlic, and creamy mayonnaise to create a rich aioli. Set aside for later use.
4
In a saucepan, combine the black beans and 2 cloves of garlic. Add a pinch of salt to bring out their natural flavors. Cover the saucepan and simmer over low heat for 20 minutes, allowing the flavors to meld together.
5
While the black beans cook, heat a large skillet over medium-high heat. Cook the tilapia fillets until they are opaque in the center and crispy on both sides, about 7 minutes.
6
In a separate skillet, warm the tortillas over medium heat until they are soft and pliable. Keep them warm for serving.
7
To assemble the dish, place a few tortillas on a plate and top with some Spanish rice and black beans. Add a spoonful of coleslaw mix, followed by a piece of hot tilapia and a dollop of mango-cilantro salsa. Finish with a spoonful of chipotle aioli, and serve immediately.