Mango Fish Tacos with Chipotle Slaw

 

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Chipotle Lime Fish Tacos

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Make slaw by combining the cabbage, yogurt, scallion, lime juice, salt and chipotle powder, toss to mix and let stand at room temperature while you prepare the tacos. Cut the tilapia into 1/2 – 3/4 inch (1–2 cm) cubes, reserve. Drizzle a a small, nonstick pan with olive oil and place the pan over medium-high heat.

Add the fish cubes. Prepare the mango slaw, taco toppers and grill tortillas. Mix the greek yogurt and chipotle and set aside. Once the fish is cooked, remove from the Bake Perfect Oven Bag and transfer to a plate.

Divide fish evenly among tortillas and drizzle with chipotle spread. Top with mango slaw, queso fresco cheese, cilantro if using and 1 slice avocado per taco. Meanwhile, prepare the mango slaw, taco toppers and grill tortillas. Mix the greek yogurt and chipotle, then, set aside. Once the fish is cooked, remove from foil pack to a plate.

Divide fish evenly among tortillas and drizzle with chipotle spread. Top with mango slaw, queso fresco cheese, cilantro if using and 1 slice. Cuban Fish Tacos with Citrus Mango Slaw + Chipotle Lime Crema.

Skip to Recipe > February 2, 2015. Posted in Gluten-Free, Main Course, Seafood, Tacos. This mango slaw is the perfect slaw for fish tacos, but you’ll find yourself eating it all by itself too, because it is that good!

Print. Ingredients. 8 oz bag coleslaw (about 3 cups) 2 large mangoes, diced small (about 2 cups diced mango) 3 green onions, thinly slice. Heat 1-2 inches of oil in a medium pot over medium heat until a deep fry thermometer reaches 375 degrees F. Toss the fish with the chili powder. Add the flour, baking powder and beer to a bowl, stir until just combined.

Once the oil is hot, dip the fish in the beer batter, then fry in batches until golden and just cooked. Tex-Mex fish tacos with chipotle slaw in a warm tortilla. The fish is crisp and flakey, the slaw is crunchy with chopped cabbage, carrot, onion, jalepeno peppers and cilantro. The slaw is mixed with a spicy chipotle dressing that enhances all the flavors. Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside.

Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango. For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the.

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.

List of related literature:

The fish is sautéed (not coated in batter and fried), tossed with smoky chipotle chiles, spooned into crisp taco shells instead of soft tacos, and served with a fruity salsa instead of a tomatoey one.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

This is our go­to fish taco recipe because it combines three out of four of my favorite things: crispy fish, pineapple salsa, and freshly sliced avocado.

“Little Foodie: Recipes for Babies and Toddlers with Taste” by Michele Olivier, Sara Peternell
from Little Foodie: Recipes for Babies and Toddlers with Taste
by Michele Olivier, Sara Peternell
Arcas Publishing, 2014

Fish tacos are one of my signature dishes, so I decided to do a greatest-hits recipe that combines favorite elements: avocado crema, sweet and spicy mango salsa, and sautéed tilapia.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

WHY THIS RECIPE WORKS: Southwestern fish tacos combine grilled pieces of fish and crisp shredded cabbage with a tangy white sauce, all wrapped up in warm, soft corn tortillas.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Then reheat sauce quickly over high setting and serve immediately with grilled fish, Twice Fried Pressed Plantains or crusty bread, avocado slices, and a green crisp salad.

“Fine Haitian Cuisine” by Mona Cassion Ménager
from Fine Haitian Cuisine
by Mona Cassion Ménager
Educa Vision, 2005

While the fish are enjoying their well-deserved rest, make the salsa by mixing the cilantro, green onion, green pepper, mashed mango, and lime juice in a small bowl.

“Three Guys from Miami Cook Cuban” by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
from Three Guys from Miami Cook Cuban
by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
Gibbs Smith, Publisher, 2004

The staff laid out separate bowls of lime-marinated scallops, shrimp, and three kinds of fish, and served the other traditional recipe ingredients as a sauce on the side along with extra chopped tomatoes, onions, serranos, cilantro, lime wedges, and warm tortillas.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

The cook may simply provide a few accompanying ingredients with complementary flavors and textures, or firm the fish’s texture by means of light acidification (ceviche), salting (poke), or both (anchovies briefly cured in salt and lemon juice).

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

To make the marinade: In a medium bowl, whisk together the fish sauce, chopped cilantro, chopped onion, vegetable oil, sugar, and garlic.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

Spoon 2 Tbsp of the fish onto each tortilla, then add 2 Tbsp cabbage and a dash of salsa and top with a spoonful of spicy mayonnaise.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
by Rob Feenie, Mark McEwan
Douglas and McIntyre (2013) Limited, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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56 comments

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  • A good sauce for the tacos is a sour cream mixed with chopped canned chipotle in adobo sauce mixed in. It tops it off and gives a great smoky flavor!

  • Just made this using chicken. It was okay. I guess I need to add more salt or something It needed more flavor.. I learned why not to add oil to my pan for the tortilla…smh

  • Lawd treesus. You have one of the most feminine voices ive ever heard on a woman. I love feminine black women who know how to cook. Can i clone you?

  • When was the last time your kitchen had a good scrubbing?.looks like you’re cooking in a storage unit..and your hands all over your hair…man that’s gross

  • Ian, how neat it is to be cooking right beside my queen of cooking, to my opinion. She’s so bubbly and been one of my first watches on the food network channel. I’m jealous. It’s a dream of mine. I hope I get this one day. Rachel you always bring the love of cooking out of me. Your fish looks scrumptious!!!

  • Great video, love your work, but PLEASE don’t cut avocado in your hand like that. There are many more safe ways to get avocado out..

  • Soorrrrry Chef…you just lost me…with the VIAL WEED Broccoli…YUK, YUK, YUK!!!! The WORST food ever ever ever!!!!! eeeewwwwwwww Gross…the fish looks fine though…

  • Hey maaaaan! I would have liked you’re video and recipe so much more if you could have kept your hands out of your hair while preparing it. Kind of looked like it hadn’t been washed for a week or more anyway…..(man)

  • This Texican loves this recipe. That crema is good in deviled eggs. (My ASMR always kicks in on your tutorials. I start falling asleep before I finish cookin … zzzzz)

  • Bruh!
    This is next level for us regular folk.
    I do a similar fish taco. I’ll have to try using the broccoli stem next time.
    Keep em coming

  • It is really amazing how Chef Tom changed in the last few years. He is so much more open and comfortable in front of the camera. Such an amazing dude. Keep it up ATBBQ!

  • I use breaded fish on this because the crunchiness of the breadcrumbs brings a whole different complexity to this dish. I also like to use Chilean sea bass���� TAKKOOOES!
    NARLY MAN, THIS IS A PROPER MOSH PIT IN MY MOÜTH, DUDES AND DUDETTES!

  • Thanks Tom. I am looking forward to trying this. Like using the Broccoli stalk as well. I really like how you cover all the bases through the process. Thanks again.

  • People, please always grill your tortillas, especially flour ones. Some people just throw them in microwave for a few seconds, NO. Flour tortillas are never cooked all the way when packaged, that is why they stick together, they are still raw and doughy.

  • Officially my favorite YouTube chef!!! You’re fine, Black, and rocking kinky hair. You better work!!!!! And the food always looks amazing

  • The dish was really good I loved the taste and idea of using a tropical fruit in it. The mango really makes the dish special and I feel like it’s a great dish for family dinners and get together.

  • This has to be a fake video… not a single brown spot on that avocado!! Haha. Looks killer man. I am in the middle of nowhere and craving fish tacos big time now!

  • Well I now know what’s for dinner tonight! Have y’all thought about doing a YouTube Live video so people can ask both chefs questions? I know y’all can’t answer all of them that are left in the comments of the videos so maybe that would be a good way to knock out the most common questions.

  • Some serranos chiles in the mango salsa and we are good.with a nice cold Corona ohh men so good…how about next time try to do some ceviche peruano would love that

  • Just wanted to thank you for this video. I am very anxious about trying my hand at cooking fish and after viewing your video, I feel a tiny bit more confident I can pull it off! Thanks and I can’t wait to try this recipe myself!:)

  • Looks awesome, and this is fast becoming one of my fave cooking channels btw. Tom is an amazing host and chef, and the camerawork and production to the videos is top-notch. Quality stuff y’all, thanks for all the recipes!

  • That looks fantastic for a hot summer day. Healthy too, when you have the taste you don’t need that much either.

    Hey Tom, have you considered using lemon rather than lime at all?? ( hee hee )

  • I’ve worked as a chef for a few years and can agree with so much of what this lady is preaching when it comes to the fish, however she needs to improve on her sauce, tortilla and guacamole game. Might just be the American style of cooking though.

  • Holy crap dude. I don’t wanna be that guy, but you should really start cleaning some dishes, man. Shit’s piling up in the back there.

  • Man, if you would have pulled a lemon out of your pocket and squeezed it on the taco for bite #2, I would have lost it. Love the lightly infused comedy lately. Great recipe!

  • I made these yesterday, I honestly got kisses and hugs from my kids to show love and appreciation for the effort that I made to make these delicious tacos ��. Thank you �� and �� again for sharing ������

  • I was skeptical, but decided to give it a try. I bought the “mexicano” seasoning and the chile infused oil and decided to tryout the recipe. The recipe is easy to follow, easy to prepare and the end result is wonderfully unexpected. Its spicy but not overwhelming, the dressing is fresh and savory, my wife and I have decided that it will be our lunch and dinner for the rest of the week.

    Thank you chef Tom for sharing this recipe, look forward to trying other dishes.

  • Looks awesome! I enjoy watching all of the stuff you make. I read on your website that you do cooking classes? If so I would be interested, I think I am local to you.

  • I have visited this video probably 12 times already in the matter of a couple months and I made a new tradition that anytime I make fish tacos as I am making my tacos I watch this video over and over and over again cuz this guy gets me in the mood for fish tacos. The only difference is I add avocado’s. That’s a real Mosh Pit in my mouth. Gnarly dude totally gnarly to the maximum!

  • Purple cabbage ����������������������������������������������������������������������������������������������������������������������

  • You need to get the tortillas down the road from you at Pinole blue, the corn tortillas they make would blow your mind and pair perfectly with the smoked meat etc.

  • Awesome awesome recipe! I made this sooo many times. Can’t get enough! One thing tho I added some chopped jalapeños( for some heat) to the mango salsa and…BAAAAAM the best fish tacos ever! I tried some in restaurants since I found this but all just so boring, always regret why didn’t I just made this! Lovin it!

  • Ensenada, Baja home of the original fish tacos. Now there you also Find grilled fish tacos. Like this version. You can use a thousand islands dressing instead of cream/mayo sauce with either the fried or grilled fish tacos after cooking with cabbage, lime, pico de gallo, hot sauce on a warm corn tortilla. Best if you buy the uncooked tortillas when cooked they taste as homemade.

  • Only jealous bitches and jealous gay dude’s be haten this video. Well fuck all y’all. This chick better than miss fucken universe.

  • Ooo! Love the idea of doing this with different seafood. I feel like that sauce would be great on grilled shrimp or scallop tacos too!

  • The fish tacos look awesome. I just caught a 203lb halibut so I will be making many tacos. I would suggest if you like a moist fish to pull at 125 128 degrees. I would also consider brining your halibut to season and ensure a moist flesh. Love Chef Tom!

  • I swear to God I am not lying every time I have fish tacos I turn this video on and keep repeating it until I’m done eating my fish tacos expires me to make fish tacooooooes I love the idea of having a proper Mosh Pit in my mouth. However I add a nice ripe avocado to my fish tacooooow

  • i got mad and was going to stop watching this once she said peacho de gallo until i realized there was actually peaches in it.

    nice video

  • Absolutely delicious and packed with flavour. I improvised on the spices with what I can get in Peru and substituted the cabbage for lettuce which is also hard to get here, but still it was amazing. I love this simple dynamic recipe. Thank you.

  • Oh wow wish I had found this at the beginning of summer when avocados are better, but will still give it a try! So glad I found you, just made the raspberry cheesecake and my husband and kids were in heaven!!!

  • Great way to make use of the broccoli stem, those probably get tossed away by the ton. Fantastic recipe in all aspects, I want a full plate of these.

  • @ 9:50 Chef Tom, I know you know better than to do that. Pinch the pit from the spine of the knife, not the edge to remove the pit. Don’t want you to cut yourself and see you trying to cook with a club of a bandage on.

  • Gonna try this with some mahi-mahi or maybe trigger fish. I would love to see some smoked fish videos. We do a smoked Spanish mackerel dip. You can also do it with trout. Everyone always does smoked salmon. But there are lots of other ways to smoke fish.

  • Horror vacui in the kitchen, diogenes syndrom… why there are so many things around? How to clean aaaaalllll that messssss? Tacos could be amazing but that kitchen is insane… Qué asco de cocina for God s sake, parece la de un borracho o un yonki. Si eso es cool que venga dios y lo vea…

  • I hope I don’t come out creepy but I really like you,I do wanna marry you,physically I found you drop dead gorgeous,and your food looks to die for.I don’t need anything else…

  • bad ass bro, i did them with sole and jardines salsa, yum, i melt some cheeze on the Corn Tortillas, i will now try Tilapia Fish

  • Hey man, I made these the night my mom announced she had cancer. Your food lifted everyone’s spirits up and we could only talk about how good it was. So not only does your food taste damn good, it makes people happy. Now mom is kicking cancers as by the way. So keep on rockin and adding those chillieeeeees!!!

  • Good for him from refraining eating the (alchy-slaw) but I have a bottle of Corralejo in front of me and will have 2 shots before making this masterpiece! ������‍♂️����

  • What a hippie…you know you’re in front of a perfect hippie when the “sustainable” comes out…tacos are Mexican right?..well…fish tacos most of the time in Mex are made with plain old tilapia…so why this woman chose an incredible expensive fish to make tacos with is beyond me….maybe because it’s sustainable

  • “Oceans are for everyone”????? That is a bit rich coming from one of the world’s biggest polluters that withdrew from the Paris Accord on Climate change. The USA has lost all right to tell anyone what to do about the environment.

  • Just placed my ship free order for cattlemans grill mexicano seasoning plus other goodies. Thanks Tom (and Britt) for the inspiration!

  • So thought that this video was a one note videobut I got so much information on how to serve/host a great dinner! I’m loving what you docontinue doing the damn thing-muah!

  • Looks great! Just brought back a lot of fish from the Gulf of Mexico. Definitely going to try it out. Being a Texan, I can’t help But ask where you got that hat.

  • I went to the store to get these ingredients but I could not find queso cheese they only had non queso cheese… welp can’t make these now. ��

  • Hey Chef Tom. What type of food processor are you using in these videos. I’ve been twisting my neck all kinds of directions trying to see the name on the side of it lol. Love the Videos man!! Smoke on Brother!!

  • It looks good and I like the pickled cabbage topping. I think I’ll try this as the weather gets warmer. A summer meal! I don’t know how missed this one YouTube didn’t let me know.