A couple of weeks ago was Cinco de Mayo, a day when people were out having tequila shots, chips and salsa, and all sorts of Mexican food. Unfortuantely I didn’t get to celebrate that day, but reading blog posts about the day definitely put me in the mood for some Mexican food of my own. So the next night I whipped up some fish tacos for a fun, interactive dinner. The next time you’re in the mood for Mexican, make some at home and try this recipe!
- 2 tablespoons canola oil, divided
- 1 red onion, sliced in half moons
- 2 bell peppers, sliced into strips
- 1 jalapeno, diced (keep some seeds depending on preferred level of spiciness)
- 1 pound tilapia filets
- Chili powder, to taste
- Cumin, to taste
- Juice of 2 limes (1 additional lime for serving)
- 2 avocados
- 1 12-oz can no-salt added black beans, rinsed and drained
- Kosher salt
- 8 corn tortillas
- 1 bunch cilantro, cleaned and chopped
- Watermelon Salsa (optional)
- Nonfat Greek yogurt (optional)
- Add one tablespoon of canola oil to a medium sauté pan and heat over medium. When the oil is hot, add the onions and sauté
2-3 minutes, until softened. Add bell peppers and sauté for another 5-7 minutes until the onions and peppers are fully cooked. Add jalapeno pepper and cook for another 30-60 seconds. Remove vegetables from pan and set aside in a bowl covered with aluminum foil.
- Preheat oven to 350 degrees F. In a small bowl combine remaining tablespoon of oil, and chili powder and cumin to taste. Place fish filets in a baking dish and brush both sides with marinade. Drizzle fish with half of the lime juice. Bake for 10-15 minutes until the fish is fully cooked.
- While the fish is cooking, cut avocados in half, remove pits, and scoop avocado from the peel and put in a mixing bowl. Using a fork, mash the avocado until it is mostly smooth. Add salt and lime juice to taste. Set aside.
- Put drained black beans in a blender and blend until smooth. Add salt to taste. Remove to a bowl and set aside.
- Heat corn tortillas according to package directions.
- Remove fish from oven and let sit for 3 minutes. Transfer to a plate and sprinkle with chopped cilantro.
- Serve with sautéed vegetables, mashed avocado, black bean spread, corn totrillas, cilantro, and watermelon salsa and Greek yogurt (if using).
- Assemble tortillas as desired and enjoy!