6 small flour tortillas
1 lb. frozen Tilapia
sprinkle of taco seasoning
1 jar of mango, pineapple, peach or other fruit salsa
1/4 cup red onion, diced
2 tbsp chopped cilantro
1 avocado, sliced
1 jalapeno, sliced
1 mango, fresh or canned
1 can sweet corn, drained
1 can black beans, drained
Heat a skillet over medium heat and place Tilapia in pan. Sprinkle with taco seasoning and cook. (Or use this recipe for Grilled Fish with Cumin and Lime.) Meanwhile, in a separate skillet warm the tortillas one at a time for about 15-30 seconds per side, or until warm throughout. Keep covered with foil or in a tortilla warmer.
Assemble tacos by laying a couple pieces of Tilapia on a tortilla, top with a couple tablespoons of mango-fruit salsa, a slice or two of mango, some diced red onion, chopped cilantro, corn, black beans, sliced avocado and jalapeno slices as desired.
Variations: Use chicken strips or shrimp in place of the fish.
Adapted from Southwest Tacos with Mango Salsa
Variation:
In a medium bowl, mix together:
1 small mango, diced
1/4 cup diced red onion
1/4 cup red bell pepper
juice of 1 lime
splash of olive oil
handful of cilantro, chopped
3/4 cup cooked black beans, drained and rinsed
1 avocado, diced
1 lb. frozen Tilapia
sprinkle of taco seasoning
1 jar of mango, pineapple, peach or other fruit salsa
1/4 cup red onion, diced
2 tbsp chopped cilantro
1 avocado, sliced
1 jalapeno, sliced
1 mango, fresh or canned
1 can sweet corn, drained
1 can black beans, drained
Heat a skillet over medium heat and place Tilapia in pan. Sprinkle with taco seasoning and cook. (Or use this recipe for Grilled Fish with Cumin and Lime.) Meanwhile, in a separate skillet warm the tortillas one at a time for about 15-30 seconds per side, or until warm throughout. Keep covered with foil or in a tortilla warmer.
Assemble tacos by laying a couple pieces of Tilapia on a tortilla, top with a couple tablespoons of mango-fruit salsa, a slice or two of mango, some diced red onion, chopped cilantro, corn, black beans, sliced avocado and jalapeno slices as desired.
Variations: Use chicken strips or shrimp in place of the fish.
Adapted from Southwest Tacos with Mango Salsa
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In a medium bowl, mix together:
1 small mango, diced
1/4 cup diced red onion
1/4 cup red bell pepper
juice of 1 lime
splash of olive oil
handful of cilantro, chopped
3/4 cup cooked black beans, drained and rinsed
1 avocado, diced
either a can of chipotles in adobo or ground chipotle powder, or if you’re really brave try adding roasted habanero peppers (just don’t touch your eyes after you handle them!)
salt, to taste
salt, to taste
Chill until ready to use. Serve on 4-6 heated or char-grilled flour (or gluten free corn) tortillas.
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