Fish Tacos

Fish Tacos with Corn and Black Bean Salsa 


Recipe courtesy of Chef Martin Gilligan CEC, MCFE



Yield:  6 servings

4 Tilapia fillets, 4oz each

4 TB Lime Juice

3 TB Flour

3 TB Corn meal

1 tsp Chili powder

1 tsp Salt

¼ tsp Cayenne pepper

Non-stick spray

8 Corn tortillas

3 C Napa cabbage, shredded

½ recipe Corn and Black Bean Salsa (see recipe)

  • Put one oven rack on the top level of the oven and another on the bottom level.  Preheat the oven to 500°F.
  • Marinate the fish fillets in the lime juice for 10 minutes.
  • Mix together the flour, corn meal, chili powder, salt and cayenne pepper in a shallow dish.  Coat the marinated fish on both sides with the flour mixture.
  • Place a baking sheet on each oven rack and preheat for 5 minutes.
  • Remove the baking sheet from the top level of the oven.  Spray it with non-stick spray, place the fillets on the hot pan and put the fillets on the top level of the oven for 5 minutes.  Then carefully turn the fish over and return to the oven for another 3-4 minutes.
  • Meanwhile, spray both sides of the tortillas with non-stick spray.  Oven-toast the tortillas on the second heated baking sheet until lightly crisp around the edges, 2-3 minutes.

Serve the fish and tortillas with shredded cabbage and corn and black bean salsa


Corn and Black Bean Salsa

Yield: 2 cups


1 (15 ounce) cans black beans, drained and rinsed

8 ounces frozen  corn (defrosted)

2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained

2 tomatoes, diced

2 bunches green onions, chopped

Cilantro leaves, for garnish

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.