Mango Halibut Tacos Recipe For Cinco De Mayo - The Nibble Webzine Of Food Adventures Mango Halibut Tacos Recipe For Cinco De Mayo
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Mango Halibut Tacos Recipe For Cinco De Mayo

Mango & Halibut Tacos
[1] Mango adds pizzazz to already-popular halibut tacos (photos #1 and #4 by Carlos Garcia © Flavor And The Menu).

Raw Halibut Fillet
[2] While this recipe was made with halibut, you could substitute cod, haddock, mahi mahi, tilapia, or grouper (photo © Good Eggs).

Slicing A Mango
[3] Slicing a mango. Here’s how to slice a mango (photo © National Mango Board).

Mango Aioli
[4] Mango aïoli can also be used with many other dishes. See the footnote* below.

Package Of Maseca Brand Corn Flour
[5] Maseca brand corn flour is the most popular Mexican corn flour. Founded in 1949 in Mexico, it was the first “nixtamal” corn flour facility in the world. The name Maseca derives from “masa seca” (dry dough), dehydrated corn flour (photo © Gruma).

Can Of Mango Cart Mango Wheat Ale
[6] You can substitute Mango Cart, a mango-flavored wheat ale, for the regular beer. The different types of beer (photo © Craft Beer Kings).


Cinco de Mayo is creeping up on us. We hasten to share this Mango Halibut Tacos recipe from John Baez, Executive Chef of Border Grill. We also have many more Cinco de Mayo recipes.

Thanks to the National Mango Board for sponsoring this recipe. They have a wonderful trove of mango recipes for every meal of the day. We’ve just made the Mango Baked Brie and this Mango Jalapeño Cornbread Stuffing, which we made in a muffin pan to create individual cups that can be served with anything.

You can save time by purchasing corn tortillas, instead of making them from scratch (Step 5).

You will need two squeeze bottles, for the Mango-Lime Vinaigrette and the Mango Aïoli.
Ingredients For 1 Serving (3 Tacos)

For The Mango-Lime Vinaigrette (Yields 24 Ounces)

  • 2 fresh ripe mangos
  • ½ cup fresh lime juice
  • ½ cup extra-virgin olive oil
  • Salt and pepper, as needed
    For The Mango-Pineapple Slaw (Yield 24 Ounces)

  • 2 fresh ripe, firm mangos, peeled, julienned
  • ¼ pineapple, peeled, cored, julienned
  • ½ green cabbage, cored, thinly sliced
  • ½ cup fresh mint, chiffonade
  • Salt and pepper, as needed
    For The Mango Aïoli (Yield 50 Portions)

  • 1 ½ cup fresh mango purée
  • 3 cups mayonnaise
  • ¼ cup fresh ginger juice
    For The Mango-Corn Tortillas (Yield 16)

  • 8 ounces fresh mango purée
  • 8 ounces water
  • 1 pound/16 ounces Maseca (photo #5) or other corn flour
  • 1 teaspoon kosher salt
    For The Mango Beer Batter

  • 2 cups fresh mango purée
  • 4 cups all-purpose flour
  • 2 cups beer‡
  • 4 eggs
    To Assemble The Tacos (Per Serving)

  • 6 ounces fresh halibut (cut into 2-oz pieces, preferably 3 x 1-in rectangles)
  • 6 ounces Mango Beer Batter
  • 2 ounces Mango-Pineapple Slaw
  • 1 ounce Mango-Lime Vinaigrette
  • Salt and pepper, as needed
  • 3 Mango-Corn Tortillas
  • 1-1/2 ounces Mango Aïoli
  • 2 lime wedges

    1. MAKE the Mango-Lime Vinaigrette. Peel and core the mangos, then purée the flesh in a blender on high speed until completely smooth. Add lime juice and purée together until thoroughly combined. Reduce the blender speed to low and slowly drizzle in olive oil to create an emulsion. Season to taste with salt and pepper. Place in a squeeze bottle; reserve.

    2. MAKE the Mango-Pineapple Slaw. Combine all the salsa ingredients in a mixing bowl and toss/mix gently by hand. Season to taste with salt and pepper. Do not add the vinaigrette until ready to serve (see Step 7).

    3. MAKE the Mango Aïoli. Combine fresh mango purée, mayonnaise, and ginger juice in a mixing bowl and whisk together by hand until completely combined. Place in a squeeze bottle and refrigerate until ready to use. (Note: If you are making a large enough batch, fresh ginger can be placed in a food processor and puréed to speed up the juice extraction process. A few drops of lemon or lime juice can also brighten up the aïoli.

    4. MAKE the Mango Beer Batter. Combine the puréed fresh mangos, flour, beer, and eggs in a mixing bowl and whisk by hand until completely combined. Refrigerate until ready to use. The consistency may be adjusted by adding more flour for a thicker batter or more purée for a thinner batter.

    5. MAKE the Mango-Corn Tortillas. In a stand mixer, combine all ingredients. Using a paddle attachment, mix ingredients at medium speed until a smooth dough is formed. Do not overmix the dough or it will alter the texture of the tortillas. Remove dough from mixer bowl and, using gloved hands, form into 1.5- to 2-oz balls. Using a tortilla press, place each dough ball in the center and press firmly to flatten the dough ball into a flat circle of dough/masa about 1/8 in thick (line the tortilla press surface with plastic wrap to ensure that the dough doesn’t stick). Place the dough circle onto a hot flattop or saute pan (350°F+) and cook on the initial side for 45 seconds to 1 minute. Then flip over and cook for an additional 30 seconds or until the tortilla begins to puff up. Remove the tortilla from the heat and reserve. Repeat with the remaining dough, holding the tortillas warm until ready to use.

    6. COOK the halibut. Toss halibut in the Mango Beer Batter, ensuring that it is completely coated, then drop into a deep fryer at 325°F for 3 to 5 minutes, or until golden brown and floating. Remove the halibut from the fryer and transfer it to a paper towel-lined plate or other surface and allow excess oil to drain off; season with salt and pepper. While the halibut is cooking…

    7. TOSS the slaw with the vinaigrette.
    (Note: Keep all ingredients/components separate until just prior to serving. Allowing ingredients to sit together for too long may result in the liquids over-saturating the fruits, causing them to be mushy.)

    8. ASSEMBLE the Mango Halibut Tacos. Briefly heat† the tortillas to make them more pliable, then add a small amount of slaw in a line down the center of each tortilla. Place a piece of fried halibut in each tortilla directly on top of the slaw. Using a squeeze bottle, drizzle the Mango Aïoli in a zig-zag pattern over the top of the fish, then top with the remaining slaw.

    9. PLATE. Gently fold the tortillas up and around the taco ingredients, place them on a plate, and prop them up with lime wedges on either end of the tortillas. Or check out these disposable taco holders, if you don’t serve tacos often enough to buy these colorful, reusable taco holders.

    *The original aïoli is garlic-flavored mayonnaise from Provence, France (here’s the recipe). Whether garlic-flavored or mango-enhanced, as in this recipe, it has universal uses: as a condiment/spread for burgers and sandwiches, as a dipping sauce for crudités and fries, as a drizzle over meat, poultry, seafood (crab cakes!), and Tex Mex (quesadillas, tacos, etc.). Here are more uses for aïoli, the history of aïoli, and a quick recipe using store-bought mayonnaise.

    †Heat the tortillas in a dry hot pan for 20-30 seconds per side, or in the microwave covered with a damp paper towel. To microwave more than one, alternate the tortillas with damp paper towels, 30 seconds for one tortilla, and 1 minute for multiple tortillas. The goal in a microwave is to steam them.

    Mango Cart wheat ale (photo #6) may be substituted for regular beer for even more mango flavor.

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