Mango BBQ Fish Tacos
By :Chop Secrets
taco recipe
Print Recipe
taco recipe
Votes: 4
Rating: 4
Rate this recipe!
Prep Time 15 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
Fish Mixture:
  • 1 lb catfish or tilapia or flounder, cut into chunks
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp pepper
Sauce Mixture:
  • 1 cup fresh mango cubes
  • 1-2 tsp hot sauce
  • 1/2 cup BBQ sauce
  • 2 tbsp olive oil
Coleslaw Mixture:
  • 1 1/2 tsp lemon juice
  • 1 tsp mayonnaise
  • 1 tsp vinegar
  • 1/2 tsp sugar
  • Salt to taste
  • 1/2 cup shredded cabbage
For Serving:
  • Corn tortillas warmed
  • Additional fresh mango cubes
  • Chopped cilantro and sliced fresh jalapeno (optional)
Prep Time 15 minutes
Cook Time 10 minutes
Servings
4-6 servings
Ingredients
Fish Mixture:
  • 1 lb catfish or tilapia or flounder, cut into chunks
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp pepper
Sauce Mixture:
  • 1 cup fresh mango cubes
  • 1-2 tsp hot sauce
  • 1/2 cup BBQ sauce
  • 2 tbsp olive oil
Coleslaw Mixture:
  • 1 1/2 tsp lemon juice
  • 1 tsp mayonnaise
  • 1 tsp vinegar
  • 1/2 tsp sugar
  • Salt to taste
  • 1/2 cup shredded cabbage
For Serving:
  • Corn tortillas warmed
  • Additional fresh mango cubes
  • Chopped cilantro and sliced fresh jalapeno (optional)
taco recipe
Votes: 4
Rating: 4
Rate this recipe!
Instructions
  1. In a medium bowl, mix together the Fish Mixture and let marinate for 15 minutes.
  2. Meanwhile, thoroughly combine Sauce Mixture ingredients in a blender or food processor. Set aside.
  3. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  4. When oil gets hot, add fish pieces in a single layer and brown 3 minutes. Flip and repeat.
  5. Add prepared mango BBQ sauce to the fish.
  6. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. Meanwhile, in a medium bowl, whisk together all Coleslaw Mixture ingredients except the cabbage, then add cabbage and stir to coat.
  9. When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
  10. Serve fish mixture on warmed tortillas topped with coleslaw, mango and optional chopped cilantro/jalapeno.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

9 replies
  1. mayala
    mayala says:

    Mine were made out of flounder, but I felt like catfish would have tasted better. The sauce was on point! With cilantro and extra mango, this was a picture perfect taco.

  2. Sancho
    Sancho says:

    I made it. I used cod. I got the burn message! I reread the directions. I did everything right but still the burn. Not sure if the cod would cause that? Anyway, no matter. It was good. I just continued to cook it on saute with no pressure. The taste is wxcellent.

  3. Kathy
    Kathy says:

    Wasted a pound of flounder. I would not recommend this. Sauce is overpowering. It was terrible.

  4. Kym
    Kym says:

    I thought this recipe was wonderful. I would double the slaw next time–I like it loaded with the slaw!
    Ate this with some Mexican street corn and it made a perfect meal.

  5. Cookinrobin
    Cookinrobin says:

    Very tasty and flavorful. I used tilapia. If i made again i would cut back on the hot sauce a bit and double or even triple the slaw. Fish was falling apart too much so id try another type or bigger chunks. Family called it fish mash.

  6. jtburton19
    jtburton19 says:

    Burn. Too much sugar in the sauce. Concept is great. Salvaged with finishing on stove. Will not do this again

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *