Chimichurri Bang Bang

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Total Time
25mins
Prep
15 mins
Cook
10 mins

Mmmm, a zesty South American pesto adds so much flavor to this combo of tender fish, crunchy veggies and sweet mango! Adapted from Wraps by Mary Barber, Sara Corpening and Lori Narlock.

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Ingredients

Nutrition

Directions

  1. Mix the mango, bell pepper, cilantro, parsley, lime juice, vinegar, garlic, oregano, and jalapeno in a medium bowl. Season with 1/4 teaspoons sea salt and 1/4 teaspoons black pepper, or to taste. Set aside.
  2. Heat the olive oil in a large nonstick skillet over medium high heat. Add the fish and season with 1/4 teaspoons sea salt and 1/4 teaspoons pepper. Cook until fish becomes firm and turns white, about 5 minutes, turning to cook evenly.
  3. Add the beans and rice. Cook until beans are warm, 1-2 minutes.
  4. Remove from heat. Add the mango mixture; stir well.
  5. Divide among the tortillas and wrap.
  6. Eat and enjoy right away!