Chipotle Chile Keta & Mango Slaw

A perfect combo of sweet & spicy

Chipotle Chile Keta & Mango Slaw

Serves: 2 | Difficulty:


1 ripe mango, diced
½ small English cucumber, seeded and diced
1 ripe tomato, diced
½ small red onion, minced
2 tablespoons minced cilantro
1 jalapeño pepper, seeded and finely diced, optional
1 lime, juiced
Salt, to taste

2, 8 oz keta fillets
2 teaspoons chipotle chile powder
Salt, to taste
2 tablespoons olive oil 


To make the mango slaw, combine mango, cucumber, tomato, red onion, cilantro and jalapeño. Fold in lime juice and salt as needed. Set aside for at least 30 minutes.

For the keta, rub  fillets generously and evenly with chipotle chile powder and season with salt. In a large non-stick skillet heated over medium heat, add olive oil. Sear fillets flesh-side down for 3-4 minutes. Turn to skin-side down, cooking an additional 3-4 minutes until the fish begins to flake. Set aside to rest.

Serve mango salsa on top of keta.