Mango BBQ Fish Tacos
By :Chop Secrets
Print Recipe
Votes: 3
Rating: 4
Rate this recipe!
Course Main Course
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Fish, Lemon Juice, Mango
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)
Course Main Course
Difficulty Easy
Browse Category Fish & Seafood
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Fish, Lemon Juice, Mango
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)
Votes: 3
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.

6 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.

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