MY HEALTHY FISH and BLACK BEANS TACOS in WHITE CORN TORTILLAS with MANGO and AVOCADO SALSA

Not only this meal is super colorful and enticing, it is also healthy. I used white corn tortillas instead of flour tortillas; moreover, I made a 3-ingredient black bean filling with only olive oil, seasonings and olives. Finally, I made a fresh mango and avocado salsa to die for. Want to try it at home? Sure…
 
Approximate Prep and Cooking Time: 40 minutes (so worth it)
Approximate Cost: $9.14 or $4.57 per serving
Difficulty Level:         Easy __X__ Intermediate   ____ Advanced
Servings: 2
 
Ingredients for the fish ($4.05)
1 white fish filet (I used mahi-mahi) ($3.50)
1 tbsp. olive oil (.35)
1 tbsp. Angie’s dry seasoning (.20)
 
Ingredients for the Taco Bowls ($2.14)
4 white corn tortillas (.40)
1 can black beans, drained and rinsed (.99)
1 tbsp. olive oil (.35)
1 tbsp. Angie’s dry seasoning (.20)
1 tbsp. Goya Salad Olives (.20)
 
Ingredients for the Mango Salsa ($2.95)
½ large mango, peeled and cut in 1/2 -inch cubes (.50)
9 to 10 cherry tomatoes cut in half (.35)
1 small jalapeno, rinsed, seeds removed and chopped (.35)
¼ of a small red onion, chopped (.20)
1 handful of cilantro, rinsed and chopped (.15)
½ lemon for the juice (.35)
1 tbsp. olive oil (.35)
Salt and pepper to taste (.10)
½ large avocado peeled and cut in cubes (.60)
 
Directions for the fish

• Clean and pat dry the fish. Add the olive oil, and my dry seasoning. Refrigerate while you prepare the other ingredients.

 
Directions for the Taco Bowls

• Prepare the tortillas. (If you don’t have the tortilla molds, just leave them flat and either microwave for few seconds or put them through an open flame to char a bit.)
• Add olive oil to a skillet and carefully, add the drained and rinsed black beans.
• Sprinkle with my dry seasoning and add the salad olives. Stir. Remove from stove. Done.

 
Directions for the Mango Salsas

• Rinse and rub the mango, pat dry, peel and dice in ½ to 1-inch cubes.
• Chop the onion, celery, jalapeno, cilantro, slice the cherry tomatoes and add to a non-reactive bowl.
• Add the lemon juice, olive oil, salt and pepper and stir.
• Add the avocado cubes at the end to protect them from mashing.
• Refrigerate until serving.

 
Cook the fish for few minutes until golden in a skillet with its own marinade, then carefully, cut into 4 pieces diagonally.
 
Assemble the bowls according to my slide presentation if you like it.

My Link:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings