Mango BBQ Fish Tacos
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
Fish Mixture:
  • 1lb catfishor tilapia or flounder, cut into chunks
  • 1tsp kosher salt
  • 1tsp garlic powder
  • 1tsp paprika
  • 1/4tsp pepper
Sauce Mixture:
  • 1cup fresh mango cubes
  • 1-2tsp hot sauce
  • 1/2cup BBQ sauce
  • 2tbsp olive oil
Coleslaw Mixture:
  • 1 1/2tsp lemon juice
  • 1tsp mayonnaise
  • 1tsp vinegar
  • 1/2tsp sugar
  • Salt to taste
  • 1/2cup shredded cabbage
For Serving:
  • Corn tortillaswarmed
  • Additional fresh mango cubes
  • Chopped cilantro and slicedfresh jalapeno (optional)
  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.