Name: Tacos with grilled spicy fish, black beans and avocado salad
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 1
Cuisine: mexican
Ingredients: 18.20 gm olive oil; 2 medium red onion, finely chopped; 2 medium carrots, finely chopped; 4 celery sticks, finely chopped; 4 garlic cloves, crushed; 15.00 gm ground paprika; 10.00 gm ground cumin; 1/2 tsp dried chilli flakes; 800g canned black beans, rinsed, drained; 800g canned diced tomatoes; 8 fillets white fish; oil spray; 2 medium avocados, finely chopped; 4 medium Roman tomatoes, finely chopped; 250.00 ml fresh coriander; 21.00 gm lime juice; 24 corn tortillas

Tacos with grilled spicy fish, black beans and avocado salad

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Prep Time:
25 minutes

Cook Time:
70 minutes

Total Time:
95 minutes

Prepare zesty fish tacos with make-ahead spicy black bean filling for a convenient meal for a group. Simply reheat the vibrant mix before serving.

Ingredients:

18.20 gm olive oil
2 medium red onion, finely chopped
2 medium carrots, finely chopped
4 celery sticks, finely chopped
4 garlic cloves, crushed
15.00 gm ground paprika
10.00 gm ground cumin
1/2 tsp dried chilli flakes
800g canned black beans, rinsed, drained
800g canned diced tomatoes
8 fillets white fish
oil spray
2 medium avocados, finely chopped
4 medium Roman tomatoes, finely chopped
250.00 ml fresh coriander
21.00 gm lime juice
24 corn tortillas

Instructions:

Preheat your oven to 160°C. Warm oil in a large oven-safe saucepan over medium heat. Sauté onion, carrot, and celery until golden, about 6-7 minutes. Stir in garlic, 3 teaspoons paprika, 2 teaspoons cumin, and chili flakes. Cook for 1 minute until fragrant. Add beans, canned tomato, and ½ cup (125ml) water. Bring to a boil.
Bake covered in the oven for 1 hour, or until beans reach desired thickness.
In a small bowl, mix together the remaining paprika and cumin. Season one side of each fish fillet with the spice mixture. Lightly coat with oil. Heat a large non-stick frying pan or barbecue flat plate over medium heat and cook the fish in two batches for 2-3 minutes on each side until fully cooked. Break the fish into bite-sized chunks.
In a large bowl, mix together ripe avocado, juicy tomato, fragrant coriander, and tangy lime juice. Then, season generously with salt and pepper.
Warm tortillas according to package instructions. Layer with beans, fish, and avocado salad. Fold over to seal the delicious filling inside.

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