Tuesday, September 21, 2010

Fish Tacos, Avocado Relish, Black Bean & Corn Salad

We had quite a Mexican fiesta Saturday night! Just how I like it - fish tacos, avocado relish, black bean and corn salad, salsa AND guacamole - light, lots of avocado, and delicious! It also made for great leftovers Sunday night.  And we had so much that I didn't even have to cook and could still send my husband with a full lunch the next day.

Fish tacos are usually deep fat fried but baking is a much healthier option (however, my one kitchen disaster did come from trying to bake fish and chips instead of frying them...stick to the real thing with that dish!).  But fish tacos were absolutely great.

The black bean and corn salad is really easy to make. This was actually one of the first dishes I ever remember making and my dad really liked it (so perhaps it was one of my first successful dishes). I used fresh corn since it's still in season in California but frozen corn would work, too.  You could add rice (if you'd like), different kinds of beans, different vegetables, different spices...it would be pretty easy to play around with!

Finally, the avocado relish was great with both the fish tacos and the black bean and corn salad (and probably would be great just with tortilla chips, too). It has lots of lime juice so it is a bit tart but very creamy.

Fish Tacos
Taken from: A Hint of Honey
  • 4 (4-6 oz.) cod fillets
  • 2 Tbsp. all-purpose flour
  • 1/4 cup cornmeal (or you could use whole wheat Panko)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. chili powder
  • (I also added a sprinkling of both cayenne and paprika)
-Preheat oven broiler (500 F).
-Cut cod into thin strips. Toss to combine flour, cornmeal, salt, pepper, and chili powder in a shallow dish. Coat fish strips in the cornmeal mixture. Place on a lightly greased baking sheet.
-Broil in preheated oven for 3-4 minutes per side, flipping halfway through, until the fish flakes easily with a fork.
-Serve with warm whole-wheat tortillas, shredded lettuce, shredded cabbage and avocado relish.

Avocado Relish
Taken from: A Hint of Honey
  • 1 avocado, peeled, pitted, and diced
  • 1/4 cup red onion, finely diced
  • 1 Tbsp. jalapeno, minced (adjust to taste)
  • 2 Tbsp. fresh cilantro, chopped 
  • 1/2 lime, juiced
  • 1 Tbsp. extra virgin olive oil
  • coarse salt and freshly ground black pepper
-To make the avocado relish, toss to combine avocado, onion, jalapeno, and cilantro in a small bowl. Pour in lime juice and olive oil. Toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Black Bean & Corn Salad
(This recipe is so old, I'm not even sure where it's from!)
  • 1/4 c. olive oil
  • 1/4 c. lime juice
  • 1 tsp. cumin (I added extra cumin and some chili powder, too)
  • 3 cups black beans (equivalent to 1 15-oz. can, rinsed and drained)
  • 1 to 1 1/4 cups raw corn kernels
  • 3/4 cup tomato, chopped
  • 1/2 cup cilantro (or you could do 1/4 cup cilantro and 1/4 cup parsley)
  • 2 Tbsp. red onion, finely chopped
-In a serving bowl, stir olive oil, lime juice and cumin.
-Add rest of ingredients, stirring gently to coat.  Season with salt & pepper.


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