Tilapia Tacos

Eating fish at least once a week is a healthy habit. To make it work, I need a variety of recipes to keep fish interesting. I found this recipe in my October issue of Everyday with Rachael Ray. Tilapia is not only very affordable, it is also sustainable. According to the magazine, "it's the world's second most successfully farmed fish." This yummy taco recipe includes an easy pineapple-black bean salsa that was so good, I might even make it just with tortilla chips!

Ingredients
3 pineapple rings
1 lb tilapia fillets
1.5 T olive oil
2 T lime juice
1 can black beans, drained and rinsed
1/2 cup chopped cilantro
1/4 cup chopped red onion (I substituted sweet onion)
2 T finely chopped jalapeno
8 corn tortillas, warmed (note that these are flimsier than flour tortillas)
Salt and Pepper

Directions
1. Preheat the broiler.
2. Line a baking sheet with foil and arrange the pineapple slices on it. Broil 12-15 min until lightly browned.
3. Season the fillets with salt and pepper. Rub with half a tablespoon of olive oil and arrange on a foil-lined baking sheet. Drizzle with 1 teaspoon lime juice.
4. Broil fish until flaky, 8-10 minutes.
5. Chop the onion and cilantro and place in medium mixing bowl. Cut pineapple rings into chunks and add to bowl with black beans, 2 T lime juice, jalapenos and 1 T olive oil.
6. Use a fork to flake the fish and divide among tortillas.
7. Top with the black bean salsa.