For this menu of Fish Tacos and Black Bean Salad you marinate the fish, prepare a white sauce and cabbage for the tacos and a black bean salad to serve on the side. It is the perfect menu for company and delicous from the BBQ.
Ingredients
Fish Ingredients
- 700-800 grams Fish Fillet red snapper, tilapia, bass or cod work well
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
Slaw Ingredients
- 3 cups shredded cabbage see sticky tips
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
White Sauce
- 1/2 cup plain or greek yogurt 2% or higher
- 1/2 cup mayonnaise
- 1 grated zest of one lime
- 1 tablespoon fresh lime juice 1-2 limes
- 1 jalapeño pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried cumin
- 1/2 teaspoon dried dill
- pinch of cayenne pepper
Serving
- 1 lime for garnish
- 2 packages small soft taco shells
Instructions
- Mix together fish spices in a small bowl. Transfer fish to a large bowl and rub spice mixture on both sides. Refrigerate covered for 30 minutes to 2 hours.
- Finely chop cabbage and mix together in a medium bowl with 1/4 teaspoon kosher salt and 1/4 cup torn fresh cilantro. Set aside until dinner.
- In a medium bowl or container combine yogurt, mayonnaise, lime juice, finely diced jalapeño pepper and spices for your white sauce. Refrigerate until dinner.
- Just before dinner heat and lightly oil a grill pan or your barbeque. Grill the fish skin side up for 3-5 minutes and carefully flip and cook for another 5-7 minutes. Fish should flake slightly when pressed in the centre. Transfer to a serving platter and garnish with lime wedges.
- Warm tortilla shells in the microwave for a minute before serving.
- With a fork you can add bite sized pieces of fish to your taco shells and top with cabbage and white sauce. Serve the Black Bean Salad as a side dish.
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Ingredients
- 1 cup canned black beans
- 1 cup frozen or fresh corn
- 1/2 pint grape tomatoes
- 1/2 red pepper
- 1/2 mango
- 1 green onion
- 2 tablespoons fresh lime juice approximately 2 limes
- 1/2 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 1 small avocado
- 1/4 teaspoon each salt and pepper
Instructions
- Rinse and drain black beans.
- Cut grape tomatoes in half, dice the red pepper and mango.
- Slice the green onions and In a large bowl combine all ingredients with the exception of the avocado.
- Avocado can be diced and added to the salad just before serving or sliced and served on the side with the tacos.
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