Fish tacos with black beans
Fish tacos with black beans
Servings: 4 servings
Preparation time: 30 minutes
Ingredients
- 450 g (1 lb) white fish of your choice
- Salt and pepper to taste
- 1 lime
- 15 mL (1 tablespoon) Selection vegetable oil
- 1 small red onion, finely chopped
- 2 garlic cloves, chopped
- ½ red bell pepper, chopped
- 1 can (540 mL) Irresistibles black beans, rinsed
- 125 mL (1/2 cup) vegetable broth or water
- 125 mL (1/2 cup) Selection salsa
- 16 to 20 small corn tortillas
- A few fresh cilantro sprigs
Preparation
- Preheat the oven to 200 oC (400 oF).
- Place the fish fillets on a baking sheet lined with parchment paper. Season with salt and pepper and sprinkle the lime zest on top.
- Cook the fish in the oven for about 8 to 10 minutes or until fully cooked.
- Meanwhile, heat the oil in a pan on high and cook half of the onion, the garlic, and the bell pepper for 2 minutes. Add the black beans and continue cooking for another 2 minutes.
- Add the broth and simmer for 3 minutes on medium.
- Remove half of the black bean mixture from the pan and keep warm.
- Use a potato masher to turn the mixture in the pan into a rough puree. Cut the lime in half lengthwise. Keep half for wedges served with the meal and squeeze the juice out of the other half over the puree.
- Place the black beans you set aside back in the pan and keep warm.
- Heat the tortillas in the oven for 1 minute.
- Top each tortilla with the black bean mixture, cooked fish, salsa, red onions, and fresh cilantro. Sprinkle lime juice on top and serve.
