Fish Tacos with Black Bean and Corn Salsa

By Jenny_439

Ingredients

• Salsa:
• 11/2 lbs. halibut or salmon
• 2 TB. olive oil
• 1 TB. CHICKEN TACO SEASONING
• 1 TB. fresh lemon or lime juice
• 1 Cup frozen or canned corn
• 2 15 oz. cans black beans, drained
• 1 tsp. GRANULATED GARLIC POWDER
• 1/2 tsp. GROUND CUMIN
• 1/8 tsp. CAYENNE PEPPER
• 1/4-1/2 tsp. salt, to taste
• Tacos:
• 12 tortillas, corn or flour
• 2-4 Cups lettuce
• 1-2 Cups tomatoes (or none if using tomato salsa)
• 1-2 Cups shredded mild white cheese
• 1/2-1 Cup sour cream
• 1-2 Cups salsa (mango is best)

Preparation

Step 1

Cut the salmon or halibut into roughly 1-inch cubes (fish will continue to flake and fall apart as it cooks). Heat the oil in a heavy skillet. Add the fish and sauté until it begins to flake. Add the CHICKEN TACO SEASONING and stir until well coated. Add the lemon or lime juice and remove from the heat, but keep warm.

For the salsa: Heat the corn and beans in a small saucepan over medium/low heat, stirring occasionally. Add the SPICES and cook until heated through.

For the tacos: Layer tortilla with fish and salsa. Top with desired taco additions and enjoy!

Prep. time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6