Chimichurri Bang Bang

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup mango
• 1⁄2 cup red bell pepper, seeded, ribs discarded, chopped
• 1⁄2 cup fresh cilantro, chopped
• 1⁄2 cup fresh parsley, chopped
• 1⁄4 cup fresh lime juice
• 3  tablespoons white wine vinegar
• 1  tablespoon garlic, minced
• 1  tablespoon dried oregano
• 2  teaspoons  fresh jalapenos, chopped (more or less to taste)
•  sea salt
•  fresh ground black pepper
• 1  tablespoon olive oil
• 1  lb red snapper fillet, cut into 1/2-inch cubes
• 1 (14 ounce) can black beans, drained
• 1  cup  cooked long grain brown rice, warm
• 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!