Fish tacos with Mango Salsa & Easy Black Bean Salad

MONDAY, 01 MARCH
Fish Tacos
Soak tilapia in cold water for about a minute. Take out of water and pat dry. Season fish with taco seasoning. Spray pan with low fat cooking spray, then saute fish over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.

Mango Salsa Recipe
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Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Also good with diced red bell pepper and jicama.

Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Easy Black Bean Salad
Ingredients
1 cn (15 oz) black beans, rinsed and drained
1 cn (16 oz) yellow corn, rinsed and drained
1 cn (7 oz) chopped green chilies with liquid
1 Red bell pepper,diced small
1 sm Purple onion, diced small
3 tb Cilantro, chopped fine
Juice of 1 lime
1 ts Chili powder
1 ts Garlic powder

PreparationCombine all ingredients and serve either hot, room temperature or cold. Makes 8 to 10 servings.