Mango BBQ Fish Tacos
Course
Main Course
Difficulty
Easy
Browse Category
Fish & Seafood
Duration
15-30 min
Cooking Technique
Pressure Cook
,
Sauté
Main Ingredient
Fish
,
Lemon Juice
,
Mango
Keyword
fish recipes
,
instant pot
,
instant pot recipe
,
instant pot taco recipes
,
pressure cooker recipes
,
taco recipes
,
tacos
Servings
Prep Time
4-6
servings
15
minutes
Cook Time
10
minutes
Servings
Prep Time
4-6
servings
15
minutes
Cook Time
10
minutes
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)
Instructions
In a medium bowl, mix together the Fish Mixture and let marinate for 15 minutes.
Meanwhile, thoroughly combine Sauce Mixture ingredients in a blender or food processor. Set aside.
Add olive oil to the Instant Pot. Using the display panel select the
SAUTE
function.
When oil gets hot, add fish pieces in a single layer and brown 3 minutes. Flip and repeat.
Add prepared mango BBQ sauce to the fish.
Turn the pot off by selecting
CANCEL
, then secure the lid, making sure the vent is closed.
Using the display panel select the
MANUAL or PRESSURE COOK
function*. Use the +/- keys and program the Instant Pot for 5 minutes.
Meanwhile, in a medium bowl, whisk together all Coleslaw Mixture ingredients except the cabbage, then add cabbage and stir to coat.
When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
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.