Looking for a fresh, new, delicious recipe for Taco Tuesday, or any other night of the week?
Now that grilling season is upon us we love to use the grill as much as possible... and this recipe is perfect for that!
The bright, sweet flavors of this dinner will have you going back for seconds!
Serves: 4
INGREDIENTS (Grilled Fish)
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4 servings of your favorite white fish (we used cod, frozen then thawed)
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Juice from 1 lime
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1 t. Cumin
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1 t. Ground chili powder
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Salt & Pepper
Directions for the Grilled Fish
Lay fish in a grill pan, squeeze lime juice on top, and sprinkle spices on fish. Place grill pan on grill and cook until fish is cooked all the way through. Then shred with a fork.
INGREDIENTS (Black Bean and Mango Slaw)
(Adapted from @kijialiving and thehealthyhostess.com)
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1 bag Cole slaw
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1/2 cup mango cubes (we used frozen, then thawed and cut into smaller pieces)
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1 can black beans (rinsed)
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Chopped cilantro to taste
Dressing for Slaw:
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2 T. Fresh lime juice
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1 T. Apple cider vinegar
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1 1/2 t. Honey
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1 T. Ground cumin
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1/2 t. Garlic powder (or you could use fresh garlic too)
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1/4 t. Salt
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1/4 c. Extra virgin olive oil
Directions for the Black Bean and Mango Slaw
For dressing: in a small bowl mix all ingredients except olive oil, then whisk in oil until combined.
Put all other ingredients in a bowl, top with dressing and mix until dressing is evenly distributed.
Build your tacos! Our favorite is to use the cole slaw as a base for a salad, pile on your favorite brown rice and fish, then top with your favorite guacamole! Shown in the picture with a flour tortilla and grilled avocado. So good!!!
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