Fish Tacos w/ Mango-Black Bean Chutney
Source of Recipe
This recipe is from the Old Moms Online Boards
Recipe Introduction
This dish is one of my son's favorite. I am a lucky Mom, as my 6-year-old will eat anything -- he claims that his favorite food is sushi, "the big, red fish eggs, Mom!" Maybe it has something to do with being conceived in Japan; I don't know. Anyway, this dish is a pleaser for most palates, eclectic or not. It is simple, low fat, and very nutritious. -- Catherine Duke, Washington.
List of Ingredients
Combine the following ingredients in a bowl:
1 can of black beans
1 mango, chopped small
1 tomato, chopped small
1/2 med. onion, chopped small
1 jalapeno pepper, seeded and chopped small (more or less to taste)
1/3 c. chopped cilantro
Juice of one lime
Salt to taste
Arrange on a baking sheet:
1.5 pounds White Fish (cod and/or halibut are my favorites)
Spread with:
2 cloves of garlic, crushed
Sprinkle with:
juice of 1/2 lemon
2 T. Cilantro
Bake at 325 degrees (F) till done to your liking (depends on thickness of fish cut).
When finished, crumble fish into a serving dish and serve immediately with the chutney and:
12 Small Corn Tortillas (steamed or sauteed in a bit of oil to soften)
Recipe
Catherine Notes: I like to serve this meal at the table, letting family and friends assemble their own tacos. Since the tacos have a complete protein, I usually serve it with a big salad, and sometimes a rice dish. Yield: 4 servings
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