I make lots of different versions of black bean salad/salsa. This one had tomatoes, onion, garlic, mango, black beans and cilantro. And lots of lime juice!
Sometimes I add avocado, but we saved that for the tacos. And I love corn, but it looked horrible at the grocery store today. Can't wait for local corn season!
Next up was the chipotle slaw for the tacos. To make it healthier I used 1/2 cup nonfat plain Greek yogurt and two tablespoons of mayo for the sauce. I added the juice of three limes and little extra chipotle. If you've never cooked with chipotles you should give them a try. They are smoked jalapenos in a vinegary sauce (adobo). But be careful because they are spicy!
I sprinkled the tilapia fillets with a little cumin and smoked sweet paprika and cooked them in a spritz of olive oil. Then everything went together into a corn tortilla. I was disappointed that I couldn't find one without preservatives, but they tasted good. I prefer them to flour tortillas.
Jerry opted for Dinosaur BBQ Garlic Chipotle Pepper Sauce on his. I went for the Tabasco we brought back from Costa Rica.
Overall I would give this dinner two thumbs up. Tilapia is not my favorite, but I didn't mind it in the taco. The whole thing was bright and spicy and lime-y!
Tomorrow we are finally going to have some nice weather so I am looking forward to firing up the grill!
did you use cilantro?
ReplyDeleteDelish!
ReplyDeletelove adobo thanks to you!
ReplyDeleteI LOVE that black bean salad - as you probably already know because I ask about once a season what you put in yours!
ReplyDelete@Maria: I did use cilantro in the black bean salad, but not in the slaw. It would have been delicious in the slaw but I just planted my cilantro so I am trying to ration it! I used to hate cilantro, but ever since our vaca to Costa Rica it has really been growing on me.
ReplyDeleteCilantro and tilapia! Who are you?!
ReplyDelete