Fish Tacos

Ingredients for the Coleslaw:
1/4 c. sour cream

1 Tbsp. Persian Lime Olive Oil
1 tsp. Peach White Balsamic or
Mango White Balsamic
1 bag coleslaw mix

Ingredients for the Fish:
1 lb. tilapia fillets
1 Tbsp. Cilantro & Red Onion Olive Oil
2 tsp. Metro Chef White Fish Rub

Ingredients for the Pico de Gallo:
1 medium Tomato, diced
1 onion, finely chopped
1/2 of a fresh jalapeno pepper, seeded and chopped
1 Tbsp. Cilantro & Red Onion Olive Oil
1 green onion, finely chopped
1/2 tsp. garlic powder
1/8 tsp salt
1/8 tsp. pepper

Ingredients for the Refried Beans:
1/2 lb. dried black beans
water
1/2 tsp. Oregano White Balsamic
1 medium onion, half minced and 1/2 whole
sea salt
3 Tbsp. Garlic Olive Oil
3 Tbsp. Butter Olive Oil

Coleslaw:
Mix first 3 ingredients together and toss with coleslaw mix. Set aside.

Fish:
Combine Cilantro and Roasted Onion Olive Oil with rub; add fish and toss to coat. Place in a hot frying pan and cook until fish flakes easily.

Pico de Gallo:
Combine ingredients in a bowl and refrigerate for 30 minutes. Serve fish on corn tortillas with guacamole, coleslaw and Pico de Gallo.

Refried Beans:
In a large pot, cover the beans with cold water by at least 2 inches. Add Oregano Balsamic and the whole onion half. Bring to a boil, reduce heat and simmer until beans are very tender, about 1 to 2 hours. In a large skillet, heat Garlic and Butter Olive Oils and add minced onion. Cook until translucent and lightly golden. Stir in beans and cook for 2 minutes. Add 1 cup of reserved bean cooking liquid. Using a potato masher, mash the beans to make a chunky puree. Season with salt and serve.

Serve with small size corn tortillas.

*Tested in Mexican Cooking Class

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