What's Cookin'?

These fish tacos have become one of my favorite go-to recipes! They are spicy, refreshing and sweet - all in one bite! Plus, they're healthy! Here are the details.

Ingredients

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.

You can either grill or bake the fillets - we've done it both ways. We baked them this time for about 18 minutes at 400 degrees (bake time will vary based on thickness), flipping half way.

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??

Recipes
Fish Tacos
Fruity Black Bean Salsa

Tips
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!

Enjoy!!