Chimichurri Bang Bang

• 1 cup mango
• 12 cup red bell pepper, seeded, ribs discarded, chopped
• 12 cup fresh cilantro, chopped
• 12 cup fresh parsley, chopped
• 14 cup fresh lime juice
• 3 tablespoons white wine vinegar
• 1 tablespoon garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons fresh jalapenos, chopped (more or less to taste)
• sea salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 1 lb red snapper fillet, cut into 1/2-inch cubes
• 1 (14 ounce) can black beans, drained
• 1 cup cooked long grain brown rice, warm
• 4 flour tortillas (10-inch-11-inch)

1. Mix the mango, bell pepper, cilantro, parsley, lime juice, vinegar, garlic, oregano, and jalapeno in a medium bowl.
2. Season with 1/4 teaspoons sea salt and 1/4 teaspoons black pepper, or to taste.
3. Set aside.
4. Heat the olive oil in a large nonstick skillet over medium high heat.
5. Add the fish and season with 1/4 teaspoons sea salt and 1/4 teaspoons pepper.
6. Cook until fish becomes firm and turns white, about 5 minutes, turning to cook evenly.
7. Add the beans and rice.
8. Cook until beans are warm, 1-2 minutes.
9. Remove from heat.
10. Add the mango mixture; stir well.
11. Divide among the tortillas and wrap.
12. Eat and enjoy right away!

mango, red bell pepper, fresh cilantro, fresh parsley, lime juice, white wine vinegar, garlic, oregano, fresh jalapenos, salt, fresh ground black pepper, olive oil, red snapper fillet, black beans, long grain brown rice, flour tortillas

Taken from www.food.com/recipe/chimichurri-bang-bang-430701 (may not work)