fish tacos with mango pico de gallo / roasted peppers / salsa beans

Equipment needed:  baking sheet, medium or large nonstick skillet, small or medium saucepan

Finishing steps:

1. Preheat oven to 425.  On a baking sheet, toss bell peppers with olive oil, salt & pepper.  Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
2. Meanwhile, heat salsa beans in a saucepan over medium heat.  When simmering, use a fork or potato masher to mash some of the beans directly in the pan.  Reduce heat to low and simmer, stirring occasionally.  Remove from heat when thickened, season with salt & pepper, and cover to keep warm.
3. Season both sides of fish with taco seasoning and salt & pepper.  Set aside.
4. After you toss the red peppers and return them to the oven, you’re ready to cook the fish. Heat a small amount of oil in a medium or large nonstick skillet over med-high heat. When oil is hot, add fish and cook approx 3 minutes per side, or until cooked through.  Remove from heat and keep warm.
5. Heat tortillas in microwave, in a dry skillet, or (if you have a gas stovetop) you can heat directly over a burner at medium heat, using tongs to turn.
6. Assemble tacos by putting some fish in each tortilla and topping with mango pico de gallo.
7. Top roasted red peppers with crumbled queso fresco, then serve alongside tacos and salsa beans.