Chipotle Tilapia Tacos with Mango-Cilantro Salsa

The chipotle spices in this recipe give the tilapia a spicy kick, while the mango-cilantro salsa provides a fresh and fruity flavor.

The black beans add protein and fiber to the meal.

Tilapia is a fish that is commonly farmed and may contain high levels of pollutants.

This recipe also contains a lot of mayonnaise, which makes it high in calories and fat.

Tilapia is a low-calorie and lean source of protein.
The mango-cilantro salsa in this recipe provides antioxidants, vitamins, and minerals.

	3 tablespoons chipotle chile powder
	1 teaspoon garlic powder
	1 tablespoon salt
	1 tablespoon cracked black pepper
	1 pound tilapia fillets , cut in half lengthwise
	1/4 cup canola oil
	1 mango - peeled , seeded and diced
	1 jalapeno pepper , seeded and minced
	1 small red onion , finely chopped
	1 clove garlic , minced
	1 bunch cilantro , chopped
	1 tablespoon lime juice
	1 tablespoon pureed chipotle peppers in adobo sauce
	1 clove garlic , minced
	1/4 cup mayonnaise
	2 cans black beans , rinsed and drained
	2 cloves garlic , minced
	1 pinch salt
	3 cups hot cooked Spanish rice
	8 whole wheat tortillas
	1 package coleslaw mix

1.	Preheat grill to high heat.
2.	In a small bowl, mix together chipotle chile powder, garlic powder, salt, and black pepper. Pat tilapia fillets with the mixture.
3.	Brush canola oil on the grill grates and grill tilapia fillets for about 5 minutes on each side or until cooked through.
4.	In another small bowl, mix together diced mango, jalapeno pepper, red onion, minced garlic, cilantro, lime juice, and pureed chipotle peppers in adobo sauce. Set aside.
5.	In a blender, puree mayonnaise and minced garlic. Set aside.
6.	In a small saucepan, mix together black beans, minced garlic, salt, and 1/2 cup water. Bring to a boil, then simmer for 5 minutes until thickened.
7.	Warm the tortillas on the grill for a few seconds on each side.
8.	To assemble, spread the garlic mayonnaise on each tortilla, then add a spoonful of black beans, a piece of grilled tilapia, and top with mango-cilantro salsa and coleslaw mix.