700g white fish (i.e. tilapia or cod)
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
2 diced mangoes
560g black beans
3-4 Tbsp medium diced red onion
1 Tbsp diced jalapeno
olive oil, salt, pepper
corn tortillas

Coconut Cilantro Sauce:
1 big handful of cilantro
340g FitLine Feel Good Yogurt
10g ProShape Coconut
1 lime
salt and pepper to taste


Dice the mangoes, jalapenos, and red onions. Drain and rinse the black beans.
Mix fresh cilantro, Pro-B-4 Yogurt, 1 tbs. red onion, ProShape Coconut, juice of 1 lime, and mangoes in a food processor. Set aside.
Sauté black beans, red onion, and jalapeno in a little bit of olive oil and season with salt and pepper. Sauté gently because the beans will “mush” easily if you get too rough with the spatula. When onions and jalapenos have softened, remove mixture from heat. Add the diced mangoes.
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of fish.
Lightly drizzle fish with olive oil. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous spoonful of that awesome cilantro sauce! Serve with a fresh lime wedge to squeeze over tacos. (serves 4)