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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Food Trivia

Frank Mars invented the Snickers chocolate bar. He named it Snickers after his favourite horse.

Food Joke

A tourist is in Spain, and goes to a fancy restaurant for dinner. As he looks around, he notices a diner being served a beautifully garnished dish with two gigantic meatballs in the middle. When the waiter asks him for his order, the man asks him about the meatball dish. The waiter explains that the meatballs are bull's testicles, and when the bull loses the bullfight, the bull is brought to the restaurant, and this beautiful dish is made. The diner tells the waiter that he wants the bulls testicles for dinner, but the waiter tells him that only one bull a day is brought to the restaurant, but he can have it tommorrow. The diner agrees. The next day the diner goes to the restaurant, and orders the testicle dish. When his food is brought out, he notices that the meatballs are extremely small. He mentions this to the waiter, and the waiter replies, ''Well sir you have to understand, sometimes the bull wins''.

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