Fish Tacos With Cabbage Jicama And Black Beans Recipes

GRILLED FISH TACOS WITH JICAMA SLAW

Steps:

• 1. In a medium bowl combine the slaw ingredients. Place in fridge, until ready to serve.
• 2. For the Fish: 30 minutes prior to grilling. In a medium size bowl, combine the first 5 indredients. Pour into ziplock bag and place fish fillets in bag. Gently massage fillets until coated with marinade. Place in fridge no longer than 30 minutes.
• 3. Prepare grill for direct cooking over high heat (450-500 degrees F. Remove fish fillets from marinade and place on oil rubbed grill grate. Grill fish over direct heat with lid closed as much as possible, until fish begins to flake, about 6-8 minutes. Turn only once. Remove from grill and break into 1 inch pieces. Serve on warmed soft or hard shell corn tortillas with your favorite condiments and Jicama Slaw Fish can also be cooked on stove top in grill pan. Do not reuse marinade, once fish is removed throw marinade away.
• 4. When grilling on outdoor grill grate, may want to use a fish basket as fish could flake apart and fall through grate.

FISH TACOS WITH CABBAGE, JICAMA, AND BLACK BEANS

Steps:

• Preheat oven to 475 degrees. Line baking sheet with aluminum foil; brush with oil and set aside. Stack tortillas and wrap in foil. In a large bowl, stir together yogurt, cilantro, lime juice, and hot sauce; season with salt and pepper. Add cabbage and jicama and toss to combine; set aside.
• Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish. Dip strips of fish in egg, then bread crumbs, pressing crumbs onto fish to adhere. Arrange fish strips on prepared baking sheet and drizzle with 1 tablespoon oil. Bake until golden brown and opaque throughout, 15 to 18 minutes. After about 6 minutes, place tortillas in the oven to warm.
• While fish and tortillas bake, cook beans, cumin, and chili powder in a small saucepan over medium until warmed through, 4 to 6 minutes; season with salt and pepper. Set beans, tortillas, cabbage mixture, and fish on table, and let each diner build his or her own taco.

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
• Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.