Mango BBQ Fish Tacos

By: Chop Secrets

Mango BBQ Fish Tacos
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
15-30 min, 4-6 servings, additional fresh mango cubes, bbq sauce, catfish, chopped cilantro and sliced, contributed, cook 10 min, corn tortillas, easy, fish recipes, fresh mango cubes, garlic powder, hot sauce, instant pot, instant pot recipe, instant pot taco recipes, kosher salt, lemon juice, main course, mayonnaise, olive oil, paprika, pepper, prep 15 min, pressure cook, pressure cooker recipes, salt to taste, sauté, shredded cabbage, sugar, taco recipes, tacos, vinegar

prep icon Prep Time
15 min
cook icon Cook Time
10 min

serving icon Servings
4-6 servings
Ingredients
  • 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
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.
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