Spicy Fish Tacos
Servings 4 to 6 tacos
Ingredients
- 2 tilapia fish fillets
- 2 scallions chopped
- 2 cloves garlic minced
- 1 avocado chopped
- 1 cup corn kernels cooked
- 1 cup black beans drained
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne powder
- Soft taco tortillas
- Lemon juice cilantro, salt, and pepper to taste
- Spicy fish taco sauce
Instructions
- Combine the chili powder, cayenne, and cumin then coat the tilapia (both sides) in the rub.
- Heat the olive oil in a pan over medium heat, then cook the tilapia for 3 minutes per side. Remove from heat and chop or shred the fish fillets.
- Add the scallions and garlic to the pan and cook until fragrant (about 30 seconds to 1 minute).
- Add corn to the pan and stir, cooking the corn until it's slightly blackened.
- Add the beans and cook 1 to 2 minutes (until the beans are warmed), then remove the pan from the heat.
- Spoon the corn and bean mix into a soft taco tortilla, then top with tilapia. Add spicy fish taco sauce, lemon juice, cilantro, salt, and/or pepper to taste.