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Dreaming of fish tacos. March 13, 2013

Filed Under: Chili seasoning - Sue Fuirst @ 4:08 pm
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With all the sunshine of the past few days and spring soon upon us, I’ve started dreaming of fish tacos.  Even if the weather still feels a bit chilly, these will jump start the warm spirit of the new season.  Enjoy!

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Two Tacos

Fish Tacos:

1 pound white flaky fish, such as cod, flounder, grouper

¼  cup canola or grape seed oil
1 lime, juiced
2 heaping teaspoons Basics Fuirst Chili Seasoning

2 cups panko (Japanese bread crumbs)

 

AND

 

Black Bean Tacos:

1 Tb olive oil

2 Tb finely minced white onion

2 heaping teaspoons Basics Fuirst Chili Seasoning

2 15-oz cans black beans, rinsed and drained

 

Lime Crema Cabbage:

¼ cup mayonnaise

½ cup sour cream or crème fraiche

½ lime, juiced

pinch of Basics Fuirst Chili Seasoning

3-4 cups shredded white cabbage

 

10 corn tortillas

 

Garnish: chopped tomatoes, salsa, avocado, onions

 

Prepare the cabbage:

In a large bowl, whisk together sour cream, juice of ½ lime and pinch of Basics Fuirst Chili Seasoning.  Place cabbage in bowl and toss to combine.  Refrigerate for ½ hour or more. Cabbage can be made earlier in the day and kept refrigerated.

 

Prepare the fish:

In a medium size glass bowl, whisk together oil, lime and Basics Fuirst Chili Sesaoning. Slice the fish crosswise into 1” pieces and place in bowl with marinade.  Refrigerate for ½ hour.

 

Preheat oven 400°.  Cover a baking pan with silpat or foil.

 

Place panko in a plate or shallow bowl.  Remove the fish from the marinade and dredge in the panko.  Place breaded fish on prepared baking pan.  Discard remaining marinade. fish can be completed earlier in the day and refrigerated on baking sheet.  When ready to cook, place fish in hot oven and cook for 12 minutes.

 

Prepare the black beans:

Heat the oil in a medium saucepan over a medium flame.  Add the onions and cook for 5 minutes to soften.  Add the Basics Fuirst Chili Sesaoning.  Continue cooking for 5 more minutes.  Add drained beans to pan.  Stir and mash beans until paste-like.  Add a few drops of water if they get too dry. Transfer to a serving bowl.  Beans can be made earlier in the day and kept refrigerated. If cold, add some water and microwave for 1 minute or so to warm.

 

Place tortillas on a plate and warm for 10 seconds in the microwave.

 

Eat:

Place a warm tortilla on a plate.  Top with cooked fish or beans and cabbage.  Add additional garnish if desired.  Fold and Enjoy!

Serves 5.