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    You are in: Home / Recipes / Chimichurri Bang Bang Recipe
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    Chimichurri Bang Bang

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sharon123's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Add the beans and rice. Cook until beans are warm, 1-2 minutes.
    4. 4
      Remove from heat. Add the mango mixture; stir well.
    5. 5
      Divide among the tortillas and wrap.
    6. 6
      Eat and enjoy right away!

    Ratings & Reviews:

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    Nutritional Facts for Chimichurri Bang Bang

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.4
     
    Calories from Fat 87
    15%
    Total Fat 9.7 g
    14%
    Saturated Fat 1.8 g
    9%
    Cholesterol 53.2 mg
    17%
    Sodium 266.4 mg
    11%
    Total Carbohydrate 79.3 g
    26%
    Dietary Fiber 10.6 g
    42%
    Sugars 8.2 g
    33%
    Protein 43.2 g
    86%

    The following items or measurements are not included:

    white wine vinegar

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