BeB's Chipotle~Mango~Mahi Tacos con Jo-Gurt Frijoles

My plate of goodness. Gonzales Mexican Rice included !

Fresh Mahi Mahi Fish

1/2 jar Garlic Chipotle Salsa

2 green Scallion onions (diced)

1/2 bunch Cilantro (diced)

1 Lemon 
2 Limes
1 Ripe Mango 
2 Cans Pinto Beans

Cracked Lemon-Pepper 

Cumin and Sea Salt 

Plain yogurt
Cheese (your choice)
Lettuce or Cabbage 
Guacamole
Corn Tortillas

• Start with your Mango Salsa: 
You can use whatever Salsa you want as the base. 
I love Traders Joe's brand "Garlic Chipotle" in a 16 oz jar.Pour in 1/2 jar in small bowl. 
Cut Full mango into square chunks. 
Add Mango, diced onions, cilantro, pepper, sea salt and cumin. Set Aside.
• 
Next prepare the creamy lettuce love
Chop up 1/4 head of lettuce, cabbage or a bowl full of prepared salad from a salad bag. 
Place your desire leafy greens in a bowl. Add guacamole, lemon squeeze, pepper. 
(If you have it, Lemon pepper is delicious) Set aside.
• 
Heat 2 cans Pinto beans in pot. 
When cooked turn down heat and mash. 
Add your favorite cheese, salt/pepper/cumin.
Add dollop of sour cream or I like to substitute plain yogurt. 
It tastes great and gives your frijoles a creamy texture. Plus its healthier for you. 
Stir together. Turn off heat. Place lid and set aside on stovetop.
• 
Heat olive oil on low-medium heat.
One at a time* Place corn tortilla in warm oil to fry, flip and shape as you go along. Set aside.
Amount varies depending on how many mouths your feeding.
• 
Grill Mahi with lightly bathed Olive Oil (LAST)
You want it warm and it only takes a minute or so to cook.
• 
Place lettuce love mixture first in taco shell, add mango salsa 
Place mahi on top with a squeeze of lime.
By adding the fish last you get to indulge in the wonderful flavor of the salsa without it drowning out the lemony peppered mahi taste. 
• 
Serve beans on the side and Mexican rice if the suits your fancy :)
ENJOY the Indulgence !!