Ingredients:
- 2 cups of Keen One Chipotle Quinoa
- Fish or chicken filets (optional)
- 1 ripe mango - peeled and diced
- ½ cup minced cilantro
- 1/2 cup black beans
- 1/2 cup corn
- ½ cup minced red onion
- ¼ cup fresh lime juice (1-2 limes)
- 1 minced jalapeno - remove seeds and stem for mild salsa
- salt and pepper to taste
- 1 teaspoon canola oil
- 12 corn tortillas
Directions:
- Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork, about 6-8 minutes.
- Cook quinoa according to package instructions
- Once the quinoa is cool, mix in black beans and corn
- While the fish is broiling, prepare mango salsa by tossing together all remaining ingredients in a medium bowl. Season with salt and pepper to taste.
- Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.
- To prepare the corn tortillas, heat canola oil over medium-high heat in a large non-stick pan. Using tongs, quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.
- Divide the fish between the tortillas and top with mango salsa to serve.