Thursday, March 29, 2012

Tasty fish tacos with smokey guacamole and simmering black beans


Tasty Fish Filling
3 Talapia fillets
2 Tbsp Hot sauce (Frank's)
Marinade for Fish
1/4 cup Canola oil
Juice of two limes
1 tsp garlic salt
2 tbsp adobo sauce (from a can of chipotles in adobo)
Smokey Guacamole
3 Hass avocadoes
1/4 cup onion, finely diced
2 tomatoes, seeds removed, finely diced
1/4 cup cilantro, chopped
1 lime, juiced
2 chipotle peppers, finely diced
2 teaspoons adobo (from the chipotle can)
1 clove garlic, minced

Simmering Black Bean
1 15-ounce cans of black beans, not drained
1 teaspoons chili powder
½ teaspoon cumin
½ teaspoon ground coriander
1 bay leaf

Toppings and shells
12 corn tortillas
lime wedges
jalapeno, diced
sour cream


For Fish
Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.
Put the fish in a zip-top bag and add the marindade.
Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.
Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.
Remove the fish from the marinade and drain well.
Pat each filet dry with a paper towel.
Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.
Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.
Put the fish on the grill and cook for three minutes.
Flip the fish over and cook for another minute.
Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.
Quickly warm each tortilla on the grill.

    For the Guacamole: Scoop the flesh of the avocado into a large bowl. Add the rest of the ingredients, and use a wooden spoon to mash everything together.
    For the Beans: Add the beans and the sauce from the cans to a small saucepot, along with all the spices. Season with salt, cover, and heat on medium-low heat until hot and bubbling. Remove the bay leaf before serving.
    For the Tortillas: There are two methods to heating your tortillas. The easy one is to wrap the stack of tortillas in one or two damp paper towels. Then microwave them for a minute or two until soft and steamy. The better way is to preheat a cast iron or regular skillet on medium heat until it’s nice and hot. Spray the pan lightly with nonstick cooking spray. Dunk a tortilla in a bowl of water, and sear it on both sides until the tortilla is dry and flat (don’t keep turning them; just turn them once when ready). Keep the warm tortillas folded in aluminum foil, and just do the same thing for each tortilla.

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