First, I make the fruity black bean salsa. Just mix black beans (rinsed and drained) with a chopped mango, bell pepper and avocado. In a separate bowl, whisk together the grated rind and juice of 1 lemon, honey and salt. Drizzle and coat bean mixture with liquid mix and pop it into the fridge.
|Fruity Black Bean Salsa|
Next, mix together chipotle seasoning, cumin and salt and rub over the tilapia fillets. Then combine olive oil and the grated rind and juice of 2 limes and rub this over the fillets as well.
|I got these from the butcher and they were huge! The recipe calls |
for 6 but I stuck to 3 due to the large size.
Once the fillets are done, cut into small pieces and start assembling your tacos!
I paired the tacos with whole grain rice. Red beans and rice also works well. Doesn't this look delish??
Fruity Black Bean Salsa
Salsa - recipe says you can use papaya or mango but I've always used mango. Also, I peel the skin off the mango. I skip the jalapeno peppers because the dish is already spicy without it and it was in fact too spicy for Josh the first time I made it. I also skip the cilantro because I'm not a big fan.
Tacos - About the 3rd time I made this I got the spicy level right for Josh! Although I omitted the jalapeno peppers the second time, it was still really spicy! I could totally handle it but someone else could not:) So, I cut the chipotle seasoning in half from 1 tablespoon to 1/2 a tablespoon.
The taco recipe includes a sweet-and-spicy slaw recipe as well but I have never made this....I'm sure it's good, I'm just not a slaw girl!