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Fish Tacos with Black Bean Salsa

Source of Recipe

From "Emeril 20-40-60: Fast Food Fresh" by Emeril Lagasse


Recipe Introduction

"Use any kind of fresh fish you like for these tacos. (Keep in mind when buying fish that a truly fresh fish should smell like the sea.) Here, chunks of the lightly crusted fish combine with the flavors of lime juice, garlic, and black beans, making for a very delicious taco. Kid-friendly, for sure, but also sure to win over any adult."

List of Ingredients

â—¦ One 15-ounce can black beans, rinsed and drained
â—¦ ¾ cup olive oil
â—¦ 1 jalapeño, minced (and seeded, if you prefer, for a milder salsa)
â—¦ 1 tablespoon freshly squeezed lime juice
â—¦ 1 teaspoon minced garlic
â—¦ 1 ½ teaspoons salt
â—¦ 2 pounds skinless firm white fish fillets (such as snapper), trimmed and cut into 3-inch pieces
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ cup cornmeal
â—¦ Eight 6-inch flour tortillas
â—¦ 3 cups thinly sliced or shredded romaine lettuce
â—¦ 4 lime wedges
â—¦ ½ cup sour cream


Recipe

In a medium bowl, combine the black beans, ¼ cup of the olive oil, and the jalapeño, lime juice, garlic, and ½ teaspoon of the salt. Set aside.

Season the fish fillets evenly with the remaining 1 teaspoon salt and the black pepper. Dredge quickly in the cornmeal, shaking to remove any excess, and set aside.

Heat a 12-inch sauté pan over high heat. Toast each of the tortillas for 30 seconds on one side in the hot sauté pan. Transfer to a plate and cover loosely with a clean kitchen towel to keep warm.

In the same sauté pan, heat the remaining ½ cup olive oil over medium-high heat. Add half of the fish fillets, and sauté until just cooked through, about 2 minutes per side. Transfer them to paper towels to drain. Repeat with the remaining fillets.

To assemble the tacos, place two tortillas on each plate, and divide the shredded lettuce among them. Spoon the black bean mixture onto the lettuce, and divide the fish fillets among the tortillas. Squeeze the lime wedges over the fish, dollop with the sour cream, and fold the tortillas to close. Serve immediately.

Makes 4 to 6 servings


Prep Time: 10 minutes
Cook Time: 10 minutes
Total: 20 minutes