These fish tacos are easy, healthy, and tasty; everything I’m looking for in a weeknight dinner. The rice I served alongside was also simple and served as X’s taco filling as well.
I steamed brown jasmine rice in a rice cooker with just water and salt. I had slow-cooker black beans in the freezer to add but you could easily use a can of black beans; be sure to drain and rinse either way. When the rice was done, I added the rinsed beans, 1-2 T chopped cilantro, juice of 1 lime, and S&P to taste. . .Ta da, you have cilantro-lime black beans & brown rice! X tried the fish and actually enjoyed it but he was not interested in the salsa at all, so he just had peaches on the side. :-)
1/4 C flour
1/4 C cornmeal
1/2 T mild chili powder
1/2 t onion powder
1/2 t garlic powder
S&P, to taste
3 4-oz white fish fillets (sole, snapper, tilapia, swai, halibut, cod. . .), sliced into strips
2 T grape seed oil
6 corn tortillas
Peach-Avocado Salsa for serving, recipe follows
Mix together flour, cornmeal, chili powder, onion powder, garlic powder, and S&P in a shallow dish. Dredge the fish into the seasoned flour mixture.
Heat the oil in a large skillet over medium-high heat. Once heated add the floured fish and cook until golden brown on both sides, about 3-4 minutes per side.
Serve the fish in warmed corn tortillas with peach-avocado salsa.
1 peach, peeled and diced
1 tomato, diced
1 serrano chili, minced
1 T cilantro, chopped finley
4 green onions, thin sliced
1 avocado, diced
Juice of 1 lime
Pinch of salt
Mix everything together and serve with fish tacos.