It may be fall and fish tacos may be associated with summer, but I can eat them any time of year. I actually had them for dinner at my go-to place the night before making this recipe…in my defense, the day I made these was National Taco Day! The first time I cooked fish tacos at home (a few weeks ago, as seen here), I used Victoria’s recipe as the backbone – I had no idea where to start! Honestly, the most daunting part was cooking the fish…which actually isn’t hard to do. Follow whatever the package says, but essentially 5-8 minutes at medium heat on a frying pan and it’s done when it’s flakey. The black beans play a big role in this recipe since they’re melted onto the tortilla. Topped with some guac and cilantro (not pictured, I jumped the gun on the photos but still had to deal with bad lighting, sadly!) and maybe some sour cream + salsa, this is one of those meals that looks much more complicated than it is and is a very much a crowd pleaser!
Black Bean & Fish Tacos
Makes 2 servings
– 3/4 lb tilapia (or cod)
– 4 corn tortillas – 3/4 cup black beans
– 3/4 cup cheese (I used a Mexican blend, but a combination of Monterey jack would work nicely)
– 3/4 cup finely chopped cabbage (I used a pre-made bagged mix)
– 1/2 red pepper, chopped
– 1/4 onion, chopped
– juice of 1/2 lemon
– 3 tablespoons olive oil
– 1/2 teaspoon paprika
– black pepper to taste
– avocado or guacamole (optional)
– green onions (optional)
– cilantro (optional)
– salsa (optional)
– sour cream (optional)
*Like many of my recipes, the quantities of the ingredients in this recipe can be approximated. I eyeballed the veggies, black beans, cheese, and cabbage and things tasted just fine!
Sauté onions and peppers on medium heat until onions are nearly translucent, about 4-5 minutes.
For the fish: Take tilapia, bones removed, and slice into approximate 1 in cubes. Transfer to a bowl and add paprika, 1 tablespoon olive oil, and a few grinds of black pepper. Toss until cubes are evenly coated. In a medium skillet, cook fish on high heat for 5-8 minutes, turning occasionally, until pieces are slightly flaky when prodded (Note: Consult the instructions on your fish first! )Remove from heat and set aside.
For the tortilla/filling: Sprinkle cheese and beans (about 1 heaping tablespoon) on tortilla. Transfer tortilla to pan and heat on low heat until cheese is melted, about 2 minutes. Repeat for all tortillas. In a new bowl, drizzle 2 tablespoons olive oil over cabbage and sprinkle with black pepper to taste; stir until well-mixed. Assemble tacos by evenly scooping tilapia on each tortilla, followed by the onions + peppers and cabbage. Top with guacamole, salsa, sour cream, and/or any other desired toppings.
Image by Monica Dutia