Chimichurri Bang Bang

Be the first to review
READY IN: 25mins
Recipe by Sharon123

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.

Ingredients Nutrition


  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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a