I’ve been trying to jazz up our weeknight dinners lately, and these delicious tacos certainly did the trick! The “recipe” I created serves 4, so my husband and I could have leftovers the next day for lunch. 
For the fish:
4 salmon fillets
salt/pepper
sriracha chile sauce
1/2 lime, juiced
For the salsa:
1 c. diced plums (approx 2 plums)
1 jalapeno, seeded and diced
1 small onion, diced
handful of fresh basil, cut into small ribbons (I had a mix of purple and green basil on hand, use what you’ve got)
1/2 lime, juiced
For the beans:
1 can organic black beans, drained
black pepper
dash cumin
dash smoked paprika
Other taco ingredients:
1/4 c. crumbled goat cheese
handful of fresh arugula
8 whole wheat tortillas (or brown rice if you prefer to make taco “bowls” instead)
olive oil
Directions:
Mix together salsa ingredients and set aside. The more time they have together, the tastier they are!
Heat a large skillet on medium heat. Once it’s hot, add a drizzle of olive oil to the pan. Season the fish fillets with the salt/pepper, and add to the skillet. Drizzle with sriracha and lime juice. Cook approx 5 min, then turn.
While fish is cooking, heat a small skillet or sauce pan on medium heat. Once it’s hot, add a drizzle of olive oil and then the can of black beans. Season with the black pepper, cumin and paprika (or any other spices you prefer like garlic powder, chile powder, etc.). Stir occasionally, and kind of mash the beans a little as you do (to make them refried-esque).
Once fish is cooked and beans are heated through, assemble the tacos and enjoy!
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