Spicy Fish Tacos with Black Bean Salad and Cilantro-Lime Rice

Flavorful, pan-seared white fish in warm corn tortillas, topped with a refreshing slaw and spicy chipotle-lime crema. Served with a vibrant black bean salad and fragrant cilantro-lime rice for a well-rounded and exciting meal.

• Prep: 30 min
• Cook: 25 min
• Total: 55 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• fresh
• quick
• sauté
• savory
• spicy

Ingredients

• 1.5 pound cod fillet
• 1 tablespoon chili powder
• 1.5 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 3 tablespoon olive oil
• 12 corn tortillas
• 0.5 head green cabbage (thinly sliced)
• 0.25 red onion (thinly sliced)
• 0.5 bunch fresh cilantro (chopped, divided)
• 2 limes (juiced, divided)
• 0.5 cup sour cream
• 1 teaspoon chipotle powder
• 1 cup white rice (uncooked)
• 2 cup water
• 1 can black beans (rinsed and drained)
• 1 cup frozen corn (thawed)
• 0.5 red bell pepper (diced)
• 0.25 cup avocado (diced, for topping)

Instructions

1. Cook the cilantro-lime rice: In a small saucepan, combine 1 cup white rice, 2 cups water, 1/4 teaspoon salt, and half of the fresh cilantro (about 2 tablespoons). Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the juice of half a lime.
2. Prepare the slaw: In a medium bowl, combine the sliced green cabbage and sliced red onion. In a small bowl, whisk together the juice of half a lime, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour the dressing over the cabbage mixture and toss to combine. Set aside.
3. Make the chipotle-lime crema: In a small bowl, combine the sour cream, 1 teaspoon chipotle powder, and the juice of half a lime. Stir well until smooth. Season with a pinch of salt to taste. Set aside.
4. Prepare the black bean salad: In a separate medium bowl, combine the rinsed and drained black beans, thawed frozen corn, diced red bell pepper, and the remaining fresh cilantro (about 2 tablespoons). Drizzle with 1 tablespoon olive oil and the juice of half a lime. Season with 1/2 teaspoon ground cumin and 1/4 teaspoon salt, then toss gently to combine.
5. Season the fish: Pat the cod fillets dry with paper towels. In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this spice mixture evenly over both sides of the fish fillets.
6. Cook the fish: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned cod fillets in the skillet. Cook for 3-4 minutes per side, or until the fish is opaque throughout and flakes easily with a fork.
7. Warm the tortillas: While the fish cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly browned. Alternatively, wrap them in a damp paper towel and microwave for 30-60 seconds.
8. Assemble the tacos: Flake the cooked fish into chunks. To assemble, spoon a portion of fish onto each warm tortilla. Top with a spoonful of the slaw and a drizzle of the chipotle-lime crema. Serve immediately with the cilantro-lime rice and black bean salad on the side. Add diced avocado as an optional topping.

Notes

Leftovers of the fish, rice, and black bean salad can be stored separately and enjoyed for up to 3 days. Reheat gently to prevent drying out the fish.

Nutrition (per serving)

• Calories: 785
• Protein: 54.2 g
• Carbohydrates: 83.7 g
• Fat: 25.1 g
• Fiber: 15.6 g
• Sodium: 1285 mg
• Saturated Fat: 5.4 g
• Sugar: 5.3 g
• Cholesterol: 124 mg