Ingredients
Scale
- 1 (15-ounce) can low-sodium black beans, drained and rinsed
- 1 cup cherry tomatoes, diced
- 1 mango, diced
- 1 avocado, diced
- ¼ cup red onion, finely diced
- ½ jalapeño, finely chopped
- 3 tablespoons cilantro, chopped
- ¼ cup lime juice
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 4 tilapia fillets (4 to 6 ounces each)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a medium bowl, combine first 10 ingredients (black beans through vinegar) to make mango salsa. Set aside while fish cooks.
- Preheat grill.
- In a small bowl, mix chili powder, cumin and salt and pepper. Rub or sprinkle evenly onto tilapia fillets.
- Grill tilapia fillets about 3 to 5 minutes per side, or until cooked thoroughly. Fish should flake easily when cooked through.
- Top tilapia with salsa.
Notes
- Photo styling: Monica Lavin of Lavin Label
- Photography: Kelli Boyd Photography
- Prep Time: 15
- Cook Time: 10
- Category: Tilapia