Fish Tacos with Black Bean & Mango Salad

Name: Fish Tacos with Black Bean & Mango Salad
Prep time: 20 min
Cook time: 8 min
Yield: Serves 2

This delightful recipe is from Sharing Plate, the inspiring food blog by cooking coach Monica Puri Bangia. Monica is an incredibly versatile chef who studied at the French Culinary Institute in New York City and shares recipes made with good, healthy-choice ingredients. She notes: “This salad is perfect for summer time… no cooking involved. Just put some ingredients together and make your vinaigrette and you have a great side dish to complement anything at all. It is even great as a light meal at the end of the day or for lunch with a fried egg on top. The dressing was simply, lime juice, honey, roasted cumin and olive oil. You can't get this delicious vinaigrette out of a bottle and yet it is so simple to make. I added the dressing to the salad and let it sit for a few hours before serving it with the delicious tacos."

“It was a big hit… super healthy and delicious… and best of all, very easy to make.”

Fish Tacos with Black Bean & Mango Salad

Prep Time: 20 minutes | Cook Time: 8 minutes | Total Time: 2 hours

Ingredients

1 pound Vital Choice Alaskan Cod, thawed and cut into 2 inch pieces
2 teaspoons plus 5 tablespoons Vital Choice organic extra virgin olive oil, divided
Juice of two lemons, divided
1 cup all-purpose flour
3 medium tomatoes, cut in half, seeds removed and cut into a dice
7 green onions, chopped, divided
2 garlic cloves, minced
1 teaspoon adobo sauce (you can add a chipotle as well, depending on desired spice level)
1 cup cilantro, chopped, divided
Sea salt
1 to 2 avocados, cut into one-inch pieces
Juice of 4 limes, divided
5 to 6 small corn tortillas
1 can black beans (15 ounces), rinsed
2 mangoes, peeled and cut into bite sized pieces
3 garlic cloves, minced
1 orange or yellow pepper, chopped
1 teaspoon roasted organic cumin (powdered)

Instructions

Marinate the fish: Combine the juice of 1 lemon, 1 teaspoon salt and 2 teaspoons oil in a ziplock bag. Add the fish and marinate for 2 to 3 hours in the refrigerator.
Make the tomato salsa: While the fish marinates, add the tomatoes, 3 green onions, 2 cloves minced garlic, juice of 1 lemon, adobo sauce, 1/2 cup cilantro and 1 teaspoon salt to a medium covered bowl. Mix well and let sit for an hour.
Make black bean and mango salad: Combine the juice of 2 limes, honey, cumin and 2 teaspoons salt in a small bowl. Slowly drizzle in 2 tablespoons oil and whisk until the dressing is emulsified. Pour dressing over black beans, mangoes, 4 green onions, 3 minced garlic cloves, pepper and 1/2 cup cilantro in a medium serving bowl and mix well. Let the salad sit for 1 to 2 hours before serving.
Make avocado chunks: Add the avocadoes, juice of 2 limes and 1 teaspoon salt in a small bowl. Mix well and keep aside.
Cook the fish: Take the fish pieces out of the marinade and coat with the flour. Heat a non-stick frying pan with 3 tablespoons oil. Sauté the fish on both sides until golden brown, 3 to 4 minutes on each side (depending on the thickness). Keep aside.
Serve: Heat the tortillas and place 2 to 3 fish pieces on top. Serve with tomato salsa, avocado chunks and black bean mango salad.

Serves: Serves 2