Corn-Crusted Fish Tacos With Jalapeno-Lime Sauce and Spicy Black Beans
This is a quick and easy fish tacos recipe that is sure to please even picky eaters!
Total Steps
7
Ingredients
17
Tools Needed
6
Related Article
http://stuff2eat.blogspot.com/2009/06/other-man.htmlIngredients
- 1.5 pounds tilapia (catfish and swai work too)
- 1/2 cup cornmeal
- 5 tablespoons olive oil
- 16 tortillas tortillas (white corn tortillas are traditional)
- 1.5 cup shredded red cabbage
- 2 large tomatoes chopped tomatoes
- 3/4 cup chopped cilantro
- 2 limes limes, cut into wedges
- bottled hot sauce
- 2 cans black beans, drained
- 1/2 cup chopped green onions
- 1/2 teaspoon cumin
- pinch cayenne pepper
- shredded Monterey Jack cheese
- 2/3 cup light mayo
- 2 tablespoons lime juice
- 1 jalapeño chopped jalapeño (pickled if sensitive to heat)
Instructions
Step 1
Mix the mayo, lime juice and chopped jalapeno in a small bowl. Salt and pepper to taste, then put in the fridge. Use a pickled jalapeno when serving to children for flavor without the intense heat of a fresh jalapeno.
Step 2
Chop all veggies and set aside.
Step 3
Add 1 tablespoon of oil to a small pan over medium-high heat. Add the green onions and allow them to sauté. Pour both cans of drained beans into the pan. Bring to a simmer and add the cumin, cayenne, and 1/2 teaspoon of salt. Squeeze a couple of lime wedges into the beans. Cook longer, then cover and set aside. Top the beans with cheese when ready to serve.
Step 4
Heat a large skillet to high heat. Cut the fish into 1 x 3 inch strips. Drizzle oil on the fish, then salt and pepper both sides.
Step 5
Pour the cornmeal into a pie pan. Roll the fish strips in cornmeal, shaking off the excess.
Step 6
Add 2 tablespoons of oil to the pan. When hot, cook half the fish strips 1-2 minutes per side, until opaque and flaky. The cooking time will depend on the thickness of the fish. Remove the fish from the pan and place on a paper towel-lined plate. Repeat with the remaining fish.
Step 7
Warm the tortillas in the microwave. Divide the fish between 8 tortillas (you can double up tortillas to prevent breaking). Top each with cabbage, tomatoes, cilantro, and jalapeno-lime sauce. Serve with lime wedges and hot sauce, with black beans on the side.