Ingredients
1. Fresh or frozen swordfish, halibut or mahi mahi steaks, cut 1 inch thick (1pound)
2. shredded fresh fish lettuce or spinach (2c)
3. flour or corn tortillas (8)
4. cooking oil (1tbsp)
5. salt (1/4tsp)
6. ancho chili powder or regular chili powder (1/2tsp)
7. lime juice (1tbsp)
8. fresh jalapeno chili pepper, seeded and chopped (1)
9. thinly sliced green onion (2tbsp)
10. snipped fresh cilantro (3tbsp)
11. chopped seeded tomato (1large)
12. seeded, peeled and chopped mango (1large)
13. black beans, rinsed and drained (1can)
14. jaimaica jerk seasoning (1tsp)
15. margarita drink mix (1/2c no alcohol)

Method of preparation:-
1. Take thaw fish if frozen, rinse it and pat dry it with pear towel and then cut the fish into 3/4inch strips.

2. Take a shallow dish, add margarita mix and season with jerk and then add fish strips and turning to coat. Cover the dish and then keep it to marinate in the refrigerator for about 15 minutes. Turn the fish once or twice during marinate it.

3. Meanwhile for salsa, take a large bowl and mix beans, tomato, mango, green onion, cilantro, lime juice, jalapeno, ancho chili powder and salt and then keep the bowl aside. Now drain the fish and throw out the marinade.

4. Take a frying pan, heat oil in it and then cook fish in hot oil over medium heat for 2 to 4 minutes or until the fish gets flake easily with fork by turning it occasionally. Now heat the tortilla and fill with lettuce, fish strips and mango salsa and then serve it immediately.

Number of servings – 4