Chipotle Tilapia Tacos with Mango-Cilantro Salsa

Recipe View Prepare the Tilapia: In a shallow bowl, combine the chipotle chile powder, garlic powder, salt, and cracked black pepper. Brush the tilapia fillets with canola oil, then press into the spice mixture to coat evenly. Set aside. (5 minutes)

Recipe View Make the Mango Salsa: In a separate bowl, gently mix the diced mango, minced jalapeno, finely chopped red onion, minced garlic, chopped cilantro, and lime juice. Set aside to allow the flavors to meld. (10 minutes)

Recipe View Prepare the Chipotle Aioli: In a small bowl, whisk together the chipotle puree, minced garlic, and mayonnaise until smooth and creamy. Set aside. (5 minutes)

Recipe View Cook the Black Beans: In a saucepan, combine the rinsed black beans, minced garlic, and a pinch of salt. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. (25 minutes)

Recipe View Cook the Tilapia: Heat a large skillet over medium-high heat. Cook the tilapia fillets until opaque in the center and crispy on both sides, about 3-4 minutes per side. (8 minutes)

Recipe View Warm the Tortillas: Warm the tortillas in a skillet over medium heat or in a microwave until pliable. Keep warm until ready to assemble the tacos. (5 minutes)

Recipe View Assemble the Tacos: Place a warmed tortilla on a plate. Spoon on a portion of Spanish rice and garlic black beans. Top with coleslaw mix, a piece of the cooked tilapia, and a generous spoonful of the mango-cilantro salsa. Finish with a dollop of the chipotle aioli. Serve immediately.