Fish Tacos with Chipotle Aioli
1 / 1 Picture by:  Chef4Six
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Fish Tacos with Chipotle Aioli

These are amazing fish tacos with mango-coriander salsa and chipotle aioli sauce. I have run this in the last restaurant I worked at as a daily special. It always sold out!

Chef Shelley Pogue

Ingredients

Serves: 4 

  • 3 tablespoons chipotle chilli powder
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper
  • 500g tilapia or other whitefish fillets, cut in half lengthwise
  • 1/4 cup (65ml) canola oil
  • 1 mango - peeled, seeded and diced
  • 1 jalapeno chilli, seeded and minced
  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • 1 bunch coriander, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon pureed chipotle peppers in adobo sauce
  • 1 clove garlic, minced
  • 1/4 cup mayonnaise
  • 2 (440g) tins black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 pinch salt
  • 3 cups hot cooked rice
  • 8 whole wheat tortillas
  • 250g coleslaw mix

Directions

Preparation:1hour  ›  Cook:20min  ›  Ready in:1hour20min 

  1. Stir together the chipotle chilli powder, garlic powder, salt and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, press into the spice mixture to coat then set aside.
  2. Make the salsa by stirring together the mango, jalapeno chilli, red onion, 1 clove garlic, coriander and lime juice in a separate bowl then set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic and mayonnaise in a small bowl then set aside.
  3. 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 frypan over medium-high heat and cook the tilapia until opaque in the centre and crispy on both sides, about 7 minutes. Heat the tortillas in a frypan over medium heat and keep warm.
  4. To serve, place the tortillas on a plate, spoon on some rice and black beans. Top with some of the coleslaw mix, hot tilapia and a spoonful of the mango-coriander salsa. Top with a dollop of chipotle aioli to serve.

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