Celebrate Cinco De Mayo: Chipotle Fish Tacos with Garlicky Rice & Mango Salsa by ‘Stirmaker’ Christine

As warmer weather is upon us (I hope!), my mind naturally drifts to fresh, bright flavors for dinner. This dish is a combination of so many of my favorites. First off, I, like most, am a HUGE fan of tacos! Tacos, any way, any how, I’m always in. I also really love a good fruit salsa, and mangos were on sale at my local grocery so that was a no brainer. I decided to add Della Jasmine Rice with Roasted Garlic to make these tacos a little more filling, which is especially great if you are feeding a crowd. The garlic is so subtle but very flavorful!


The spicy fish, tangy salsa,  garlicky rice, and creamy chipotle sauce are a flavor bomb in your mouth! It really sets these tacos apart from your run-of-the-mill boring ground beef taco. ALSO– it just so happens to be Cinco de Mayo this week, so set the occasion by inviting over some friends, setting up a taco bar, and enjoying the sunshine (fingers crossed) together! What a fun way to celebrate!



Della Jasmine Rice with Roasted Garlic, cook as directed

Corn or Flour Tortillas

2 Tilipia Filets, or any mild white fish

Fish Seasoning: Salt, Pepper, Chipotle Seasoning (I used store bought, or you can make your own)

Mango Salsa:

1/2 Red Onion, diced

1/3 Cup Cilantro, chopped

1 Jalapeño, seeded and diced

1/4 Cup Grape Tomatoes, quartered

2 Red Mangoes, diced

1 Lime, juiced

Salt, Pepper, and Cumin to taste

Chipotle Sour Cream:

1/2 Cup Sour Cream

1/2 teaspoon of canned Chipotle Peppers in Adobo Sauce



1. Season fish liberally with salt, pepper, and chipotle seasoning, rub, cover, and refrigerate for at least an hour.

2. To prepare salsa: In a small bowl, combine the diced mango, lime juice, jalapeño, red onion, tomato, cilantro, salt, pepper, and cumin. Taste and add additional salt or seasoning if necessary.

3. For the chipotle sour cream: mix 1/2 a teaspoon of chipotle peppers in adobo (i just spoon around the peppers and use the sauce) with 1/2 cup of sour cream. Mix until incorporate well. Add more adobo to taste, but be careful it’s spicy stuff!

4. Cook Della rice as directed. While the rice is cooking, remove fish from refrigerator and grill or pan sear til cooked through. This will take about 5-10 min.

5. Warm your tortillas (this is an optional step) by covering them in a clean cloth or paper towel and microwaving for 10-15 sec. Or individually heating them in a small skillet over medium heat.

6. To assemble tacos: Spoon on some rice, tilapia, and mango salsa to your tortilla. Top with a drizzle of chipotle sour cream! So fresh and delicious!


Chipotle Fish Tacos, Garlicky Rice,+ Mango Salsa | Della Rice2

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