Fresh fruit and tangy BBQ sauce lend sassy sweetness to these delicious and fast fish tacos. You won’t want to wait for Taco Tuesday once you taste this easy favorite. Control the heat by adding more or less hot sauce…or just dice up a whole jalapeno and add it to the sauce mixture for an extra-spicy kick!
Want to kick the flavor up a notch? Toast the corn tortillas in a skillet or over a gas burner until brown spots appear. Flip and repeat.
For best results, allow the pot to heat up until the indicator reads “hot” before putting in the fish. It will help the fish release more easily when it’s time to flip. But don’t worry if the fish falls apart a bit. It’s actually easier to load the tacos when the fish is in smaller pieces.
One large mango, cubed, will cover both the sauce and the taco topping. If you’ve never cut up a fresh mango before, stand it up on its stem end and use a sharp knife to cut down the sides of the large, flat oval pit. Repeat on the other side. Score the mango flesh into bite-sized squares without cutting through the skin and then invert the skin to separate the squares. Repeat with the other side.
You won’t want to wait for Taco Tuesday!
Ingredients:
Fish Mixture:
- 1 lb catfish cut into chunks (or tilapia or flounder)
- 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 (we like Jalapeno Tabasco: https://amzn.to/2xzXXu1)
- 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)
Ingredients:
Fish Mixture:
- 1 lb catfish cut into chunks (or tilapia or flounder)
- 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 (we like Jalapeno Tabasco: https://amzn.to/2xzXXu1)
- 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 and fold in gently.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL 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.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
