Delicious Instant Pot Mango BBQ Fish Tacos

These Instant Pot Mango BBQ Fish Tacos will transform Taco Tuesday into an everyday favorite!

Creating new recipes for my Instant Pot is quickly turning into one of my favorite past times. These Instant Pot Mango BBQ Fish Tacos is a favorite in my family along with my instant pot salmon!

The flavor of these tacos is insane! Who knew that catfish and mango were such a powerhouse couple of flavor?! Speaking of fish tacos, I never knew that was a thing until we lived in the Pacific Northwest (PNW). I took my experiences and the fish recipe I’d been creating since my time in the PNW and added a bit of my southern roots with the BBQ sauce. This combination creates a profound taste like no other and you will never look at fish tacos the same way again.

Honestly, I’m not sure it how it took me so long to discover our love for fish tacos. In my neck of the woods, fishing for catfish is a past time fathers share with their sons and daughters.

Did I mention that these Mango BBQ Fish Tacos pack a bit of heat as well? I like to add jalapenos to give it a spicy kick (embracing our time in El Paso, Texas), but the spice can be subdued by omitting the jalapenos if spice isn’t your thing.

My family has even been known to add more than what this recipe calls for, but that is totally up to you and your family’s preference.

I love how the Instant Pot takes over and does all the “hard” stuff for me. In just a few simple minutes, I’m able to serve my family a piping hot, healthy and flavorful meal that literally looks and tastes like it took me hours.

Perfect for a simple family dinner or as an awesome Instant Pot meal to serve up to your family and friends, you truly can’t go wrong with this savory meal. Have fun adding in your own spices and flavors to put your signature on it. Some people choose to have it a bit sweeter while others want to bring on the heat! No matter what you choose, these Instant Pot Mango BBQ Fish Tacos will be a winner each and every time!

Ingredients

1 lb. of Catfish, cut into chunky pieces
Salt and Pepper to taste
1 teaspoon of Garlic Powder
1 teaspoon of Paprika
1 large Mango, cut into cubes (about 1.5 cups of cubed mangoes)
1 jalapeno, seeded and coarsely chopped
½ cup of BBQ Sauce (My Instant Pot Version coming soon!)
2 tablespoon of Olive Oil

To Serve

Corn Tortillas
Coleslaw
Mango cubes
Cilantro

Genuine Instant Pot Ceramic Non-Stick Interior Coated Inner Cooking Pot – 6 Quart Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast Instant Pot DUO Plus 8 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer

Instructions

1. Marinate the fish with salt, pepper, garlic powder and paprika. Let it hang out for 15 minutes.

2. Meanwhile, in a blender or food processor, combine about a cup of cubed mangoes and jalapenos and blend it into a smooth puree.

3. Mix the prepared mango puree with the bbq sauce and keep aside.

4. Turn the Instant Pot on the ‘Sauté’ mode. Let the Pot heat up for 2 to 3 minutes or until the display shows ‘HOT’.

5. Add the oil. Next add the fish pieces in a single layer and let it sear for 3 minutes on each side.

6. Add the prepared Mango-bbq sauce .

NOTE: This is very important. I know that a lot will say ok, where is the water. I don’t know if you have tried my Salmon yet but let me explain why we are not using water….The catfish itself is a water dense. I used thawed out catfish that I had dabbed with paper towel. You will notice even when searing the fish, it released some water and then we have the BBQ sauce. So there is plenty of liquid to create the pressure.

7. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.

8. Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 5 minutes.

9. When Instant Pot beeps, let the pressure release the natural way for 2 to 3 minutes and then using the plastic spoon that comes with your instant pot, turn the pressure valve to “Venting” position to do the quick release.

10. The fish tacos are ready.

To Serve

1. Heat up a couple of corn tortillas.

TIP: For a low carb option, serve with a lettuce wrap or make a cheese tortilla instead. 🙂

2. Place a chunky piece of fish on the tortilla. Top it with coleslaw and mango pieces. Garnish with jalapeno slice, and fresh cilantro. Finish with a generous squeeze of lime juice.

3. Serve warm.

Don’t Forget to Print Your Recipe Out For Later!!!