In my kitchen, tacos are like pasta: flexible. This recipe is just one of a hundred different ways you can fix them. Most families enjoy the ease and simplicity of a good taco night. Buy a thick piece of fish and cut it into uniform pieces that will cook evenly without drying out. You can make your own corn tortillas or use store-bought tortillas.
Fish
- 11/4 lb skinless fish fillet (any variety), 1-inch thick
- 2 tbsp olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp black pepper
- 3/4 tsp kosher salt
- Rinse the fish fillets and pat dry. Season with the salt, pepper and paprika.
- Heat a large skillet over medium-high heat and add the oil. Once the oil sizzles, add the fish and cook for 2 minutes or so per side, depending on thickness; be careful not to overcook the fish.
Beans
- 1/4 tsp kosher salt
- 1/2 tsp sweet paprika
- 30 oz cannellini bean, rinsed and drained
- Combine the beans, paprika and salt in a medium saucepan and bring to a simmer over medium heat.
Tacos
- 5 medium radish, thinly sliced
- salsa
- 1 avocado, sliced
- 2 lime, cut into wedges
- 1 cup low-fat plain Greek yogurt
- 1/2 cup fresh cilantro leaf
- 1/4 red onion, thinly sliced
- 8 corn tortilla (6 inches)
- Wrap the tortillas in a paper towel and heat in the microwave for 20 to 30 seconds.
- Set out the red onion, radishes, cilantro, yogurt, limes, avocado and salsa along with the fish and tortillas and have each person assemble their own tacos. Serve with the limeade.
Limeade
- Ice cube
- 6 lime, for juice
- 1/2 cup hot water
- 1/2 cup honey
- In a small bowl, melt the honey in the hot water. Add the lime juice.
- Fill a 3-quart pitcher with ice. Pour in the honey-lime juice, then fill with cold water. Stir. Serve over ice.
Note: For any agua fresca, puree the main flavor ingredients with honey and water until well blended. Serve over ice.
Image Credit: Trent Lanz
