Description
With a real Mexican salsa, whether to use fish, beef, chicken or shrimp for this easy tacos recipe, it’s like having Mexican street tacos at home!
Ingredients
Units
Scale
- 1 large Halibut fillet (or Mahi Mahi)
- Olive oil
- Sea salt and pepper to taste
- 1 15 oz can black beans
- 2 Roma tomatoes, diced
- 2 white zucchinis, diced (2 cups)
- 1/3 cup cilantro, chopped
- 2 cups oaxaca cheese, shredded (or Mozzarella)
- 1 oz butter
- 1/2 cup onion, sliced
- 10 corn tortillas
- Green Salsa
- 2 limes
Instructions
- Preheat oven to 375°F.
- Brush fish with olive oil and season with salt and pepper. Wrap it up with Aluminum foil and bake for 15-20 minutes.
- In a saucepan, heat up black beans over medium heat for 15 minutes.
- In the meanwhile, chop all the veggies and shred cheese.
- In a sauté pan, melt butter over high heat. Add onion and sauté for 1 minute or until fragrant.
- Add tomatoes and zucchinis. Stir for 2 minutes.
- Reduce heat to medium. Add 1/2 tsp salt into the pan and stir a couple times. Cover to cook for 3 minutes. Stir in cilantro and turn off the heat. Taste and add more salt if desire.
- In a large non-stick skillet, warm up tortillas with a few shreds of cheese in the center of each tortilla over high heat until the cheese starts melting. Fold each tortilla and heat each side for a few more seconds. Stack up the warm tortillas and wrap with a cloth to keep warm.
- Dish veggies, black beans, and fish separately.
- Open up one tortilla. Place a scoop of black beans and a scoop of veggies on top of the cheese in the center. Add two or three fish chucks by breaking it with a fork. Garnish with cilantro, drizzle with green salsa and lime juice. Wrap up the goodies and ENJOY!
