Mango BBQ Fish Tacos


  • 1 lb catfish
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 1 cup fresh mango cubes
  • 1-2 tsp hot sauce
  • 1/2 cup BBQ sauce
  • 2 tbsp olive oil
  • 1 1/2 tsp lemon juice
  • 1 tsp mayonnaise
  • 1 tsp vinegar
  • 1/2 tsp sugar
  • Salt to taste
  • 1/2 cup shredded cabbage
  • Corn tortillas
  • Additional fresh mango cubes
  • Chopped cilantro and sliced
  • 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.
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