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:

Equipment:

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:

covered percent of daily need