Fish Tacos with Chipotle Aioli

    Fish Tacos with Chipotle Aioli

    (46)
    5saves
    1hour20min


    42 people made this

    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!

    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (46)

    Reviews in English (46)

    by
    13

    I love fish tacos, so I tried this recipe. I followed the instructions, but I also made sure to remove the heat as the others have suggested. I could have added more of the chipotle spice than I did. I just wanted to make sure I did not go overboard. This is a great recipe, and I am from Texas and we love our spicy dishes. I now live out of state and long for spicy food that reminds me of home. This is a great recipe and all of the flavors marry well together. I will try this recipe again and I may even add a little more heat next time. J. Allen  -  07 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    12

    Excellent, excellent dish. It is a fair amount of work to put all the pieces together, but very worth it in the end. I used a spanish rice recipe on the site. This would make a nice dish to serve company. Thanks for sharing!  -  28 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    9

    This was a fantastic version of fish tacos and worth the effort. Some of the other reviews said it was too spicy or too salty, but I think it is possible too much of the rub was used. You will make more seasoning rub than needed so just lightly coat the fish and either save or toss the rest. We also used a poblano pepper instead of jalapeno because that is what we had in the house so that may have reduced the spice a little. It was spicy, but if you like a little spicy, you will enjoy. We also used only 1 can of black beans and I didn't put the rice on my tacos although my husband did and we both loved how we made them. We also used smaller corn tortillas and each had 3 tacos with about 1/2 of the fish leftover for another night. Based on another review, we used 1/2 mayo and 1/2 sour cream which was delicious. I used light versions of both to keep the calories down. The combination of all the flavors blended so well. Fantastic, fantastic, fantastic.  -  01 Apr 2012  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate