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Fish Tacos
- 2 avocados, diced
- 2 tomatoes, diced
- 1/2 red onion, finely diced
- 1 yellow bell pepper, finely diced
- 1 14-oz can black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- Zest and juice of 2 limes
- 3 leaves romaine lettuce
- 8 small corn or flour tortillas
- 1/2 cup crumbled cotija cheese
- Hot sauce, if desired
- 4 filets of talapia
- 1/4 cup all-purpose flour
- 2 Tbsp vegetable oil
- Kosher salt and freshly ground black pepper
Fish tacos are still all the rage- probably because they’re so darn good! This recipe includes a fresh, zippy avocado-bean salsa and ideas for toppings, but with fish tacos, the sky’s the limit!
In a large bowl, mix together the avocado, tomatoes, red onion, yellow bell pepper, black beans, chopped cilantro, lime zest and lime juice. Season to taste with salt and pepper and set aside. Chop the le ttuce into bite-sized pieces or thin ribbons. Assemble your taco bar with the tortillas, avocado-bean salsa, crumbled cotija cheese and hot sauce. Now prepare your fish. Pour the flour onto a plate or work surface. Season each filet of fish with salt and pepper and then dredge the fish in the flour, dusting off any excess. Place the floured fish pieces into a medium-hot non-stick pan coated with the vegetable oil. The fish will cook very quickly, about 2 minutes on each side. When all the fish is cooked, cut it into slices or flake it into a serving bowl. Assemble tacos yourself or let everyone make their own!
