Recipe type: Entree
- 1 tablespoon olive oil
- 1 mango, diced
- 1 tomato, diced
- ½ purple onion, diced
- 1 jalapeno, diced (optional)
- 1 handful of cilantro, diced
- 2 fillets of white fish (tilapia, halibut, etc)
- 1 lime, cut into wedges
- 1 (16-ounce) can of black beans, drained and rinsed
- 4 corn tortillas
- Pinch of cayenne
- Pinch of garlic powder
- Pinch of cumin
- Pinch of salt
- In a large skillet, heat the olive oil over a medium-high setting; swirl to coat the pan.
- Sprinkle the seasonings on the fish and add it to the skillet; cook until firm and opaque, about 2-3 minutes on each side.
- Remove the fish from the skillet, cut each fillet in half (lengthwise) and set aside.
- Meanwhile, in a bowl combine the mango, tomato, onion, jalapeno, and cilantro.
- Using the same skillet over medium heat, warm the tortillas one at a time, using the residual oil.
- To one tortilla, add 2 fillet halves, a scoop of mango salsa, a scoop of black beans.
- Squeeze a lime wedge over-top and serve.
I was scared of fish tacos, but I tried it and this has turned into one of my very favorite recipes! It’s quick, and full of clean, fresh flavors!