Wednesday, September 3, 2014

#30MealsAtHome - Day 4 - Fish Tacos with Corn and Black Bean Salsa

We did pretty well today.  Tonight we had Fish Tacos with a Corn and Black Bean Salsa.  I'm sharing the recipe below, in case you'd like to give this a try.


Corn and Black Bean Salsa
1/4 small white onion, chopped
1 teaspoon olive oil
1 can black beans, rinsed
1 tablespoon chicken broth
1 bag frozen corn kernels, rinsed
1/2 small red onion, chopped
1 whole tomato, chopped
Juice of 1 small lime
3 teaspoons cilantro, chopped
1 piece green onion/scallion, chopped
1 small avocado, chopped
Salt and pepper to season.

Fish
2 filets white firm flesh fish (I used barramundi)
Juice of 1 small lemon
1 teaspoon chili powder
Salt and pepper
2 tablespoons sour cream or creme fraiche
8 fajita sized corn or flour tortillas, warmed according to package

Cooking tip: Prepare the salsa first so the flavors will have time to blend as you prepare the fish and tortillas.
  1. Turn the broiler on to high.
  2. Cook white onion in the olive oil until soft.  Add black beans and chicken broth and simmer until most of the broth is absorbed. Pour beans into a mixing bowl.
  3. Spread the corn evenly on a jelly roll pan and broil for 10 minutes. Pour roasted corn into the mixing bowl with the beans.
  4. Add red onion, tomato, lime, cilantro and scallion in to the bowl and toss all ingredients together. 
  5. Season with salt and pepper and set aside. The canned beans still have some sodium despite the rinse, so use a light touch with the salt.
  6. Season the fish and broil for about 10 minutes. 
  7. As the fish is cooking ,warm the tortillas according to the package instructions.
  8. Just before serving, add the avocado to the salsa and toss.
  9. Serve with warmed tortillas and sour cream or creme fraiche.
Serves 4.   

It looks like a lot of steps, but it's mostly easy prep work.  The cooking part is quick and easy.  I hope you enjoy it.

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