Corn-Crusted Fish Tacos With Jalapeno-Lime Sauce and Spicy Black Beans

Corn-Crusted Fish Tacos With Jalapeno-Lime Sauce and Spicy Black Beans might be just the main course you are searching for. This recipe serves 4 and costs $4.99 per serving. One portion of this dish contains around 57g of protein, 54g of fat, and a total of 1117 calories. 11 person have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. A few people really liked this Mexican dish. Head to the store and pick up tomatoes, tilapia, cornmeal, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free and pescatarian diet. With a spoonacular score of 94%, this dish is spectacular. Users who liked this recipe also liked Corn-Crusted Fish Tacos with Jalapeno-Lime Sauce and Spicy Black Beans, Corn-crusted Fish Tacos With Jalapeno-lime Sauce And Spicy Blac, and Fish Tacos with Jalapeno Lime Sauce.

Servings: 4

 

Ingredients:

2 cans black beans, drained

Pinch of cayenne pepper

3/4 cup chopped cilantro

16 corn tortillas

1/2 cup cornmeal

1/2 teaspoon cumin

1/2 cup chopped green onions

hot sauce

1 chopped jalapeño (pickled if sensitive to heat)

2 tablespoons lime juice

2 limes cut into wedges

2/3 cup mayo

Monterey Jack cheese, shredded

5 tablespoons olive oil

1 1/2 cups shredded red cabbage

1 1/2 pounds tilapia (catfish and swai work too)

2 large tomatoes, chopped

Equipment:

bowl

frying pan

pie form

paper towels

microwave

Cooking instruction summary:

  1. Mix the mayo, lime juice and chopped jalapeno in a small bowl. Salt and pepper to taste, then put in the fridge.
  2. Chop all veggies and set aside.
  3. Add 1 tablespoon of oil to a small pan over medium-high heat. Add the green onions and allow them to saute for 1-2 minutes. Pour both cans of drained beans into the pan. Bring to a simmer and add the cumin, cayenne and tsp. of salt. Squeeze a couple of lime wedges into the beans. Cook for 5 minutes longer. Cover and set aside. Top the beans with cheese when you are ready to serve them.
  4. Heat a large skillet to high heat. Cut the fish into 1 x 3 inch strips. Drizzle oil on the fish, then salt and pepper both sides.
  5. Pour the cornmeal into a pie pan. Roll the fish strips in cornmeal, shaking off the excess.
  6. Add 2 tablespoons of oil to pan. When it is hot, cook half the fish strips 1-2 minutes per side, until opaque and flaky. The cooking time will depend on the thickness of the fish. Remove the fish from the pan and place on a paper towel-lined plate. Repeat.
  7. Warm the tortillas in the microwave. Divide the fish between 8 tortillas. (You can double up the tortillas so they wont break!) Then top each with cabbage, tomatoes, cilantro and jalapeno-lime sauce. Serve with lime wedges and hot sauce, black beans on the side.

 

Step by step:


1. Mix the mayo, lime juice and chopped jalapeno in a small bowl. Salt and pepper to taste, then put in the fridge.Chop all veggies and set aside.

2. Add 1 tablespoon of oil to a small pan over medium-high heat.

3. Add the green onions and allow them to saute for 1-2 minutes.

4. Pour both cans of drained beans into the pan. Bring to a simmer and add the cumin, cayenne and tsp. of salt. Squeeze a couple of lime wedges into the beans. Cook for 5 minutes longer. Cover and set aside. Top the beans with cheese when you are ready to serve them.

5. Heat a large skillet to high heat.

6. Cut the fish into 1 x 3 inch strips.

7. Drizzle oil on the fish, then salt and pepper both sides.

8. Pour the cornmeal into a pie pan.

9. Roll the fish strips in cornmeal, shaking off the excess.

10. Add 2 tablespoons of oil to pan. When it is hot, cook half the fish strips 1-2 minutes per side, until opaque and flaky. The cooking time will depend on the thickness of the fish.

11. Remove the fish from the pan and place on a paper towel-lined plate. Repeat.Warm the tortillas in the microwave. Divide the fish between 8 tortillas. (You can double up the tortillas so they wont break!) Then top each with cabbage, tomatoes, cilantro and jalapeno-lime sauce.

12. Serve with lime wedges and hot sauce, black beans on the side.


Nutrition Information:

Quickview
1117k Calories
57g Protein
53g Total Fat
107g Carbs
73% Health Score
Limit These
Calories
1117k
56%

Fat
53g
83%

  Saturated Fat
8g
55%

Carbohydrates
107g
36%

  Sugar
6g
8%

Cholesterol
101mg
34%

Sodium
1215mg
53%

Get Enough Of These
Protein
57g
115%

Vitamin K
129µg
124%

Selenium
82µg
118%

Fiber
26g
106%

Phosphorus
949mg
95%

Vitamin C
56mg
69%

Manganese
1mg
63%

Magnesium
239mg
60%

Vitamin B3
10mg
55%

Folate
218µg
55%

Potassium
1837mg
53%

Vitamin B6
0.93mg
46%

Vitamin B12
2µg
46%

Iron
8mg
45%

Copper
0.86mg
43%

Vitamin B1
0.61mg
41%

Vitamin E
5mg
38%

Vitamin D
5µg
36%

Vitamin A
1572IU
31%

Vitamin B2
0.53mg
31%

Zinc
4mg
28%

Calcium
237mg
24%

Vitamin B5
1mg
18%

covered percent of daily need
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