Chimichurri Bang Bang

By Sharon123 on June 22, 2010

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Ingredients

    1. 1 cup mango
    2. 1/2 cup red bell pepper, seeded, ribs discarded, chopped
    3. 1/2 cup fresh cilantro, chopped
    4. 1/2 cup fresh parsley, chopped
    5. 1/4 cup fresh lime juice
    6. 3 tablespoons white wine vinegar
    7. 1 tablespoon garlic, minced
    8. 1 tablespoon dried oregano
    9. 2 teaspoons fresh jalapenos, chopped ( more or less to taste)
    10. sea salt
    11. fresh ground black pepper
    12. 1 tablespoon olive oil
    13. 1 lb red snapper fillet, cut into 1/2-inch cubes
    14. 1 (14 ounce) cans black beans, drained
    15. 1 cup cooked long grain brown rice, warm
    16. 4 flour tortillas ( 10-inch-11-inch)

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!
 
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