Fish Tacos with Black Bean & Corn Salsa
(from redmed2000’s recipe box)
Source: Penzey's
Prep time: 15 minutes
Cook time: 20 minutes
Serves 6 people
Categories: Oh God so much Cod, fish, main dish
Ingredients
- 1 1/2 lb halibut or salmon or cod!
- 2 Tbsp olive oil
- 1 Tbsp chicken taco seasoning
- 1 Tbsp fresh lemon or lime juice
- 1 c frozen or canned corn
- 2 15-oz cans black beans, drained and rinsed
- 1 tsp granulated garlic powder
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1/4-1/2 tsp salt, to taste
- 12 tortillas, corn or flour
- 2 - 4 c lettuce
- 1 - 2 c tomatoes, diced
- 1 - 2 c shredded mild white cheese
- 1/2 - 1 c sour cream
- 1 - 2 c salsa (mango is best)
Directions
-
Cut the fish into roughly 1-inch cubes (will continue flake and fall apart as it cooks).
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Heat the oil in a heavy skillet. Add the fish and saute until it begins to flake.
-
Add the chicken taco seasoning and stir until well coated. Add the lemon or lime juice and remove from the heat, but keep warm.
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For the salsa: Heat the corn and beans in a small saucepan over medium-low heat, stirring occasionally. Add the garlic powder, cumin, pepper, and salt to tasted. Cool until heated through.
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For the tacos: Layer tortilla with fish and salsa. Top with desired taco additions and enjoy!