Fish Tacos and Black Bean Salad

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.

Fish Tacos with Slaw and White Sauce
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A smoky mix of spices on the fish is paired with a zippy white sauce and the crunch of a cabbage slaw.
Fish Tacos with Slaw and White Sauce
Print Recipe
A smoky mix of spices on the fish is paired with a zippy white sauce and the crunch of a cabbage slaw.
Ingredients
Fish Ingredients
Slaw Ingredients
White Sauce
Instructions
  1. 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.
  2. 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.
  3. In a medium bowl or container combine yogurt, mayonnaise, lime juice, finely diced jalapeño pepper and spices for your white sauce. Refrigerate until dinner.
  4. 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.
  5. Warm tortilla shells in the microwave for a minute before serving.
  6. 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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Black Bean Salad
Print Recipe
Fish Tacos can be served with a rice and bean mixture but this salad has a lot more flavour and added fruits and veggies to make a more balanced meal.
Black Bean Salad
Print Recipe
Fish Tacos can be served with a rice and bean mixture but this salad has a lot more flavour and added fruits and veggies to make a more balanced meal.
Ingredients
Instructions
  1. Rinse and drain black beans.
  2. Cut grape tomatoes in half, dice the red pepper and mango.
  3. Slice the green onions and In a large bowl combine all ingredients with the exception of the avocado.
  4. 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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Sticky Tips

If you get fish with the skin on it is easier to keep together on the barbeque.
  Purchase pre-sliced cabbage slaw mixture will add colour and flavour and save some prep time.
  Cut the avocado just before serving and add to the salad or prepare slices on the side for the tacos.

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