Grilled Red Snapper Tacos With Black-Bean Salsa

Grilled Red Snapper Tacos With Black-Bean Salsa

Grilled Red Snapper TacosYield: 4 Servings

1 16oz. can black beans
2 oranges, peeled, chopped
1 tomato, seeded, chopped
1/2 c cilantro, fresh, chopped
1 jalapeno pepper, large, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado, peeled, chopped
1/2 cabbage, small, chopped
4 red snapper fillets (6oz.)
8 small corn or flour tortillas
cilantro, chopped (enough to sprinkle on top as garnish)
olive oil (enough to brush on fish)

Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed).

Season salsa to taste with salt and pepper.

Mix chopped avocado into salsa. Cover and refrigerate.

Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt and pepper. Grill until just cooked through. Cut fish in half, lengthwise and add portion to one tortilla. Add chopped cabbage and salsa. Sprinkle with chopped fresh cilantro. Serve with lime wedges (and a cerveza!)

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