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Chipotle Tilapia Tacos with Mango-Cilantro Salsa
April 01, 2012

This was a fantastic version of fish tacos and worth the effort. Some of the other reviews said it was too spicy or too salty, but I think it is possible too much of the rub was used. You will make more seasoning rub than needed so just lightly coat the fish and either save or toss the rest. We also used a poblano pepper instead of jalapeno because that is what we had in the house so that may have reduced the spice a little. It was spicy, but if you like a little spicy, you will enjoy. We also used only 1 can of black beans and I didn't put the rice on my tacos although my husband did and we both loved how we made them. We also used smaller corn tortillas and each had 3 tacos with about 1/2 of the fish leftover for another night. Based on another review, we used 1/2 mayo and 1/2 sour cream which was delicious. I used light versions of both to keep the calories down. The combination of all the flavors blended so well. Fantastic, fantastic, fantastic.