My friend told me about this chipotle mango fish taco he had in Mexico, and it sounded so simple that I tried to make it last night. The concept is so basic, and it’s really all about the sauce. It’s just mango pureed with lime and a tiny bit of chipotle powder. Don’t be intimidated, this recipe is like being scared of a puppy. Also, chipotle powder is in every supermarket in the ethnic or spice section, and it costs about a dollar in the plastic package. No excuses.
Recipe for 6 tacos
- 1/2 pound any white fish (Talapia in photo)
- 1 mango (or 2 cups frozen mango chunks)
- 1 avocado
- finely shredded cabbage
- 1 small lime
- 1/2 teaspoon chipotle powder
- Good quality corn tortillas
- Pat dry fish and season with salt and pepper. Add to oiled hot pan at medium temp. Don’t touch for 5 minutes. Let it crisp up, then flip to finish off.
- While fish is cooking, add mango chunks to food processor or blender. Add lime juice and 1/2 teaspoon chipotle powder. A little chipotle powder goes a long way so be careful.
- Warm up tortillas with a bit of oil
- Finely slice cabbage using a knife or preferably a mandolin
- When fish is done, assemble everything, add the sauce and eat.
