Ingredients Jump to Instructions ↓

  1. 3 tablespoons chipotle chile powder

  2. 1 teaspoon garlic powder

  3. 1 tablespoon salt

  4. 1 tablespoon cracked black pepper

  5. 1 pound tilapia fillets, cut in half lengthwise

  6. 1/4 cup canola oil

  7. 1 mango - peeled, seeded and diced

  8. 1 jalapeno pepper, seeded and minced

  9. 1 small red onion, finely chopped

  10. 1 bunch cilantro, chopped

  11. 1 tablespoon lime juice

  12. 1 tablespoon pureed chipotle peppers in adobo sauce

  13. 1 clove garlic, minced

  14. 1/4 cup mayonnaise

  15. 2 (15 ounce) cans black beans, rinsed and drained

  16. 2 cloves garlic, minced

  17. 1 pinch salt

  18. 3 cups hot cooked Spanish rice

  19. 8 (6 inch) whole wheat tortillas

  20. 1 (8 1/2 ounce) package coleslaw mix

Instructions Jump to Ingredients ↑

  1. Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.

  2. Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.

  3. To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.


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