Best Fish Tacos Ever with Chipotle Aioli and Mango Salsa

May 22, 2011
0 Ratings
  • Makes 4 tacos
Author Notes

Growing up in California fish tacos were one of my favorites. Going to medical school on the east coast made me really miss home. I would make these and it would instantly take me back. Pan fried mahi-mahi in a corn tortilla topped with chipotle aioli, mango salsa, and shredded cabbage. Completely crave-able! Hope you all love these as much as I do! —The DuelingDoctors

What You'll Need
  • 1 egg yolk (room temperature)
  • 1/2 tablespoon cider vinegar
  • 1 garlic clove, minced into a paste
  • 3/4 cup canola oil
  • 1/4 cup olive oil
  • 1-2 canned chipotles in adobo, minced
  • 2 tablespoons adobo sauce from the canned chipotles
  • 1 mango diced
  • 1 small onion diced
  • 1 lime, juiced
  • 1/4-1/2 habanero, minced (depends on how hot you want the salsa)
  • 3 tablespoons cilantro, chopped
  • 2 filets of mahi-mahi (or your favorite white fish)
  • sprinkle of cumin
  • sprinkle of cayenne pepper
  • sprinkle of garlic powder
  • salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 cabbage shredded
  • 4 corn tortillas, warmed
  1. First make the aioli. In a medium bowl, whisk together the egg yolk, lemon juice, garlic, and salt. Add the canola oil a few drops at a time, whisking vigorously. Once it starts to thicken, you can add the oil a bit quicker in a thin stream. Once the canola oil is incorporated do the same with the olive oil, slowly. Once the oils are incorporated, stir in the chipotles. Taste and season with salt.
  2. Then make the mango salsa. Add the chopped mango, onion, habanero, lime juice, and cilantro in a bowl. Mix and season with salt.
  3. Now on to the fish. Season fish with cumin, cayenne, garlic powder, salt and pepper. In a skillet over medium heat, add the olive oil. When the oil is hot add the fish and saute until golden brown on each side (about 2 minutes each side).
  4. In another skillet over medium heat, warm the corn tortillas. Watch them carefully, they can burn easily. I know it is easier to heat them in the microwave, but trust me the flavor is much better and the tacos do not fall apart if they are toasted on the stove.
  5. Serve the mahi-mahi in a corn tortilla topped with the aioli, mango salsa, and shredded cabbage. Enjoy!

See what other Food52ers are saying.

  • deanna1001
  • jillmray
  • Miachef
  • boulangere
  • BlueKaleRoad

12 Reviews

deanna1001 May 13, 2015
Chipotle aioli - heaven! Loved this. Made extra salsa and just had lunch tacos with a tin of sardines. That works too! Great recipe. Thanks.
jillmray June 8, 2013
Wonderful recipe. We will definitely make them again.
Miachef March 20, 2012
These tacos are awesome! I am making them, again, this weekend for some friends!
To EODible...I did not use lemon juice in the aioli, since it was not listed in the ingredients; I used cider vinegar instead and it was phenomenal!
EODible March 12, 2012
Wonderful recipe, though I struggled a bit with the aioli- how much lemon juice should I have used? I'd estimate I put in 1.5 T which produced a pretty thin, tart aioli. Also, I see apple cider vinegar in the ingredient list, but it isn't called for in any of the steps; is that what my aioli was missing?

The D. June 8, 2011
Thank you! Mango salsa is the epitome of summer to me!
The D. June 8, 2011
Let me know when you make them!
The D. June 8, 2011
Haha! They are the perfect summertime dinner...I hope you make them soon!
boulangere June 7, 2011
I miss them terribly as well. I could eat a bathtub full of your salsa all by itself.
BlueKaleRoad June 7, 2011
Oh my, fish tacos are one of my absolute favorites and I'll be making these soon. Love the mango salsa, too.
SouffleBombay June 6, 2011
Think I just drooled on my keyboard! I (heart) fish tacos and these sound perfect!
HollowLeg May 26, 2011
I love love love fish tacos. This sounds delicious and I'll have to try it!
The D. May 30, 2011
Thank you! I hope you enjoy!