Forget about taco mixes and jarred salsa. With our game plan, it only takes 40 minutes to fix a colorful bean salad and fresh, flavorful fish tacos. (Serves 4)
• Pinto salad Combine 1 cup diced plum tomato, 1/2 cup diced yellow bell pepper, 1/4 cup minced fresh cilantro, 1/4 cup minced seeded jalapeño pepper, 2 tablespoons lime juice, 2 teaspoons olive oil, 1/8 teaspoon freshly ground black pepper, and 1 (15-ounce) can pinto beans, drained and rinsed; stir well.
• Mango slices with slivered almonds
Total time: 40 minutes
1. While oven preheats:
• Prepare crema.
• Prepare salad.
2. While fish bakes:
• Shred cabbage.
• Heat tortillas.
Cooking Light, November 2007
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