Fish, Bean and Avocado Tacos

By bakers_delight85

Ingredients

• Avocado Lime Salsa:
• 2 ripe avocados, cut into 1/4-inch dice
• 2 small tomatillos, cut into 1/4-inch dice
• 1 medium tomato, cut into 1/4-inch dice
• 1 jalapeno, seeded and minced
• 1 clove garlic, minced and mashed to a paste with 1/4 tsp. kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
• Zest and juice of 1/2 lime
• 2 tsp. olive oil
• Kosher salt and freshly ground black pepper
• Tacos:
• 6 ounces halibut
• 2 tsp. olive oil
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/2 tsp. kosher salt
• Freshly ground black pepper
• Juice of 1/2 lime
• 8 soft taco flour or corn tortillas
• 1 (14-ounce) can vegetarian refried beans
• 4 ounces Oaxaca or cotija cheese, crumbled (optional)

Details

Servings 4

Preparation

Step 1

Preheat the grill to medium heat.
To make the salsa, in a bowl, combine the avocado, tomatillos, tomato, jalapeno, garlic, cilantro, lime zest, lime juice, oil and salt and pepper to taste. Set aside to let the flavors combine.
To grill the fish, brush with oil on on both sides and sprinkle with the cumin, chili powder, salt and pepper. Grill each side for about 3 minutes. Remove the fish from the heat, cut into 1-inch chunks and drizzle with the lime juice. Cover loosely with aluminum foil to keep warm and set aside. Lightly grill the tortillas to warm through and then cover with a kitchen towel to keep warm and soft.
Heat the refried beans in a small pot over medium heat, or microwave until soft and steaming for about 2 minutes.
To assemble the tacos, spread a spoonful of warm beans on each tortilla and top with a few chunks of fish, a scoop of salsa and cheese if you like. Alternatively, let diners build their own.