Fish Tacos

A couple of weeks ago was Cinco de Mayo, a day when people were out having tequila shots, chips and salsa, and all sorts of Mexican food. Unfortuantely I didn’t get to celebrate that day, but reading blog posts about the day definitely put me in the mood for some Mexican food of my own. So the next night I whipped up some fish tacos for a fun, interactive dinner. The next time you’re in the mood for Mexican, make some at home and try this recipe!

Fish Tacos
Serves 4

Ingredients: 

• 2 tablespoons canola oil, divided
• 1 red onion, sliced in half moons
• 2 bell peppers, sliced into strips
• 1 jalapeno, diced (keep some seeds depending on preferred level of spiciness)
• 1 pound tilapia filets
• Chili powder, to taste
• Cumin, to taste
• Juice of 2 limes (1 additional lime for serving)
• 2 avocados
• 1 12-oz can no-salt added black beans, rinsed and drained
• Kosher salt
• 8 corn tortillas
• 1 bunch cilantro, cleaned and chopped
• Watermelon Salsa (optional)
• Nonfat Greek yogurt (optional)

Directions:

1. Add one tablespoon of canola oil to a medium sauté pan and heat over medium. When the oil is hot, add the onions and sauté
   2-3 minutes, until softened. Add bell peppers and sauté for another 5-7 minutes until the onions and peppers are fully cooked. Add jalapeno pepper and cook for another 30-60 seconds. Remove vegetables from pan and set aside in a bowl covered with aluminum foil.
2. Preheat oven to 350 degrees F. In a small bowl combine remaining tablespoon of oil, and chili powder and cumin to taste. Place fish filets in a baking dish and brush both sides with marinade. Drizzle fish with half of the lime juice. Bake for 10-15 minutes until the fish is fully cooked.
3. While the fish is cooking, cut avocados in half, remove pits, and scoop avocado from the peel and put in a mixing bowl. Using a fork, mash the avocado until it is mostly smooth. Add salt and lime juice to taste. Set aside.
4. Put drained black beans in a blender and blend until smooth. Add salt to taste. Remove to a bowl and set aside.
5. Heat corn tortillas according to package directions.
6. Remove fish from oven and let sit for 3 minutes. Transfer to a plate and sprinkle with chopped cilantro.
7. Serve with sautéed vegetables, mashed avocado, black bean spread, corn totrillas, cilantro, and  watermelon salsa and Greek yogurt (if using).
8. Assemble tortillas as desired and enjoy!