Hint O Lime Fish Tacos

Hint O Lime Fish Tacos

Hint O Lime Fish Tacos
Serve with black bean and corn salad-When I travel to sunny, southern California, this is one of my favorite dishes to devour. The fresh seafood, guacamole and salsas are classic Baha cuisine, especially when sitting at an eatery on PCH (Pacific Coast Highway). Preparing this meal at home transports me back for one surfin’ safari night!In the suggestions I have provided recipes to make salsa and guacamole from stratch- well worth the extra 10 minutes of preparation. Once all the ingredients are made, this is such a fun meal to eat, as each family member gets to make their own tacos. Crank up some Beach Boys and let the fun begin!
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1cup frozen corn, thawed
    • 1tablespoon apple cider vinegar
    • 2tablespoon extra-virgin olive oil
    • 1/4cup fresh cilantro, chopped
    • 1/4teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1/4 jalapeno, minced (seeds removed)- optional
    • 1 1/2pound firm white fish- i.e.; basa, tilapia, cod or grouper
    • 1/2teaspoon cumin powder
    • 1/2teaspoon garlic powder
    • Juice of 1 fresh lime
    • 8 (6-inch) corn tortillas
    • 1cup plain whole Greek yogurt
    • 1 1/2cup shredded Monterey cheese
    • 2cup shredded romaine lettuce or cabbage
    Instructions
    1. Assemble the black bean corn salad by combining the black beans and the following 7 ingredients (through jalapeno, if using) in a medium bowl, combining well. Set aside.
    2. Heat 1 tablespoon olive oil in sauté skillet. Sprinkle fish with ¼ teaspoon each of sea salt and black pepper, the cumin and garlic powders. Add to pan and cook fish each side for 1 minute or until cooked. Transfer to a medium bowl, crumble into bite size pieces, and squeeze fresh lime juice on fish. Cover to keep warm.
    3. Heat a flat skillet on medium high heat. When hot, add corn tortillas to dry skillet and toast for 30 sec. to 1 minute per side. Transfer to a plate and cover to keep warm. Toast the remaining corn tortillas.
    4. Transfer other ingredients- yogurt, romaine lettuce or cabbage and shredded cheese (and salsa and guacamole, if using)- to small bowls.
    5. Place all prepared foods in middle of table and have each family member make their own tacos.
    Recipe Notes

    For salsa:

    2 tomatoes, diced
    1 tablespoon extra virgin olive oil
    ¼ cup fresh cilantro, chopped
    1 clove garlic, minced
    ½ teaspoon sea salt
    Juice of 1 fresh lime
    ¼- ½ jalapeno- minced (seeds removed)- optional

    Prepare the salsa by adding all salsa ingredients in small bowl, combining well.

    For guacamole:

    1 avocado, mashed
    ¼ cup fresh cilantro, chopped
    ¼ cup fresh salsa (see above)
    Salt, to taste
    Juice of 1 fresh lime
    ¼ jalapeno, minced (seeds removed)- optional

    Prepare the guacamole by adding all guacamole ingredients in a small bowl, combining well.

    If you really are in a time crunch and swear by a favorite salsa and/or guacamole, you can substitute premade for fresh.

    My youngest is not a big fish eater, so she makes this meal vegetarian by omitting the fish; with the fresh salsa and guacamole- an only-cheese version is pretty good!

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