Tonight’s dinner was Mexican. Jerry and I both love Mexican food, and it can be healthy if it isn’t covered in cheese! On tonight’s menu was tilapia tacos and chipotle slaw with black bean mango salad on the side.
I make lots of different versions of black bean salad/salsa. This one had tomatoes, onion, garlic, mango, black beans and cilantro. And lots of lime juice!
Sometimes I add avocado, but we saved that for the tacos. And I love corn, but it looked horrible at the grocery store today. Can’t wait for local corn season!
Next up was the chipotle slaw for the tacos. To make it healthier I used 1/2 cup nonfat plain Greek yogurt and two tablespoons of mayo for the sauce. I added the juice of three limes and little extra chipotle. If you’ve never cooked with chipotles you should give them a try. They are smoked jalapenos in a vinegary sauce (adobo). But be careful because they are spicy!
I sprinkled the tilapia fillets with a little cumin and smoked sweet paprika and cooked them in a spritz of olive oil. Then everything went together into a corn tortilla. I was disappointed that I couldn’t find one without preservatives, but they tasted good. I prefer them to flour tortillas.