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 jalapeƱo (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

Ready In 45 Minutes

Servings: 4


Cooking Instructions


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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add 1 tablespoon of oil to a small pan over medium-high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add the green onions and allow them to saute for 1-2 minutes.
  • INGREDIENTS:
  • Length: 2 minutes

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 5

  • Heat a large skillet to high heat.
  • EQUIPMENT:

Step 6

  • Cut the fish into 1 x 3 inch strips.
  • INGREDIENTS:

Step 7

  • Drizzle oil on the fish, then salt and pepper both sides.
  • INGREDIENTS:

Step 8

  • Pour the cornmeal into a pie pan.
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Roll the fish strips in cornmeal, shaking off the excess.
  • INGREDIENTS:

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 2 minutes

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 12

  • Serve with lime wedges and hot sauce, black beans on the side.
  • INGREDIENTS: