Call me crazy but there was a point in time I didn't know Fish Tacos existed. In fact I only believed there was the traditional beef taco with shell, tomato, lettuce, and cheese. I'm so glad I opened up my mind to other possibilities and then gave some of those a try. I'm still finding new ways to taco. If you have a great recipe please share it with me and others.
- ¼ cup of lime juice (about 2 limes)
- 1 Tablespoon olive oil
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- ½ Tablespoon oregano
- ½ teaspoon black pepper
- 1 ½ pounds of halibut or any white fish
- 2 cups black beans (canned or made from scratch)
- 1 cup salsa
- 1 cup Monterey Jack cheese, shredded
- 4 ounces of sour cream
- Papa Dean's Microgreens to serve all this goodness on
In a large zip lock bag combine lime juice, olive oil, cumin, chili powder, oregano and pepper. Add fish, refrigerate for 30 minutes. Preheat oven to 350. Place fish in pan and bake until it flakes easily. About 15 -20 minutes.While fish is cooking heat black beans. When fish is done flake it with a fork. Assemble tacos by spooning beans onto a bed of salad greens, top with fish, then cheese and salsa. Adding a bit of lime juice to the sour cream makes this dish over the top!
Want to try another fantastic Fish Taco recipe? Click here for Fish Taco with Mango Salsa.
Need a recipe for the slow cooker while still taco-ing? Slow Cooker Chicken Tacos
Enjoy Good Food,