Chipotle Tilapia Tacos with Mango-Cilantro Salsa

Stir together the chipotle chile powder garlic powder salt and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil and press into the spice mixture to coat and set aside. Make the salsa by stirring together the mango jalapeno red onion 1 clove garlic cilantro and lime juice in a separate bowl and set aside. Make the aioli by stirring together the chipotle puree 1 clove garlic and mayonnaise in a small bowl and set aside.

Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover and cook over low heat for 20 minutes. Meanwhile heat a large skillet over medium-high heat and cook the tilapia until opaque in the center and crispy on both sides about 7 minutes. Heat the tortillas in a skillet over medium heat and keep warm.

To serve place the tortillas on a plate spoon on some Spanish rice and black beans. Top with some of the coleslaw mix hot tilapia and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.