Corn-Crusted Fish Tacos With Jalapeno-Lime Sauce and Spicy Black Beans
1 1/2 pounds tilapia (catfish and swai work too)
1/2 cup cornmeal
2 large tomatoes, chopped
2 limes cut into wedges
2 cans black beans, drained
1/2 teaspoon cumin
Monterey Jack cheese, shredded
1 chopped jalapeño (pickled if sensitive to heat)
Chop all veggies and set aside.
Add 1 Tb. of oil to a small pan over medium-high heat. Add the green onions and allow them to sauté for 1-2 minutes. Pour both cans of drained beans into the pan. Bring to a simmer and add the cumin, cayenne and ½ tsp. of salt. Squeeze a couple of lime wedges into the beans. Cook for 5 minutes longer. Cover and set aside. Top the beans with cheese when you are ready to serve them.
Pour the cornmeal into a pie pan. Roll the fish strips in cornmeal, shaking off the excess.
Add 2 Tb. of oil to pan. When it’s 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.