Fish taco night! There is no one right way to make fish tacos, but tonight's tacos included grilled swordfish, grilled limes, black beans, mango salsa, marinated red onions, and avocado coconut creme in Bibb lettuce.
For the black beans, heat 1 tablespoon olive oil with 3 cloves of minced garlic. Heat until garlic is sizzling but not burning. Add 1 can Goya black beans (juice and all). Simmer until black beans thicken. About 20 minutes.
For marinated red onions, thinly slice red onions. Toss with 1/4 red wine vinegar, 2 tablespoons olive oil, 1 tablespoon honey, salt, and pepper. Marinate while fish is grilling (better yet, make these the night before).
For the avocado coconut creme, blend 1/2 avocado and 1/4 cup coconut milk until smooth. Add water to thin the creme.
For the mango salsa, dice mango, pineapple, onion, chilies, salt, and lime juice (or skip this step and buy Whole Foods' fresh mango salsa - it's delicious).
For the swordfish, brush the steaks with olive oil and sprinkle salt and pepper. Heat a grill plan and grill on each side 3-4 minutes or until desired. Cut lime in half and place cut side down on grill.
Assemble in Bibb lettuce cups.
#healthy #healthyeats #tacos #glutenfree #dinner