1 c. Pineapple Salsa
1/2 c. black beans, drained and rinsed
1/2 lb. Fish
4 to 6 small tortillas
1 avocado, cubed
4 to 6 oz. soft Mexican cheese
Sour cream, optional
Add black beans to the leftover pineapple salsa.
Reheat fish in the oven on a low broil for 2 to 3 minutes. '
Warm tortillas in the oven or microwave, if desired.
Assemble tacos by adding pineapple-black bean salsa, fish and avocado cubes to each tortilla.
Top each taco with soft Mexican cheese and sour cream, if desired.