Snapper Soft Tacos with Black Beans & Two Salsas*

3 lb snapper fillets, bones removed
Pepper to taste
3 C Black Beans, hot
12 corn tortillas
Tomato Salsa
Pineapple Salsa
8 oz nonfat sour cream
Shredded cabbage, optional

Place snapper fillets on a broiler or grill and lightly coat with olive oil cooking spray; season with pepper. Cook until fish flakes with a fork. Be careful not to let the fish dry out.

Wrap tortillas in a damp towel and heat them in the oven or a microwave oven.

Cut snapper into 1-inch pieces. Holding a tortilla in your hand, place about 1/4 C Black Beans in the tortilla, followed by 2 to 3 pieces of fish, 1 T of each salsa, and 1 T of sour cream; top with cabbage if desired. Place 2 tortillas on each serving plate; garnish with additional salsas and cilantro.