DOUBLE DECKER FISH TACOS
Marinated and grilled Tilapia filets, cabbage, refried black beans, flour tortillas, crispy corn taco shells and an awesome sauce make these tacos so delicious and healthy. The refried black beans add more substance and protein to the fish tacos. Go easy on the jalapenos, you don't want to overpower the flavor of the rest of the ingredients.
Provided by DaleInCO
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Mix the fish sauce ingredients in a bowl, cover and refrigerate till needed. Cut up the tomato(s) and set aside on a small plate. (I don't bother with peeling and seeding the tomatoes).
- In a bowl, mix together the 1½ Tbs lime juice, 2 Tbs olive oil and 2 tsp of minced jalapeno pepper. Rinse the fish under cold water, pat dry, place in the bowl and toss to coat, cover with plastic wrap and refrigerate till the grill is hot.
- Heat a gas grill or a charcoal grill to medium-high heat.
- Scrape off any jalapeno particles from the fish and lightly sprinkle chili powder on both sides of the fish, if you wish. Oil the grill grate and grill the fish over medium-high heat till the fish flakes easily, turning after 4 minutes, about 10 minutes total cooking time. Cut the fish into 8 equal portions, wrap in foil and keep warm in a preheated oven set to 170°F.
- Warm each flour tortilla on the grill till soft, wrap in foil and keep warm in the oven. Make a fluid assembly line of the ingredients: taco shells, fish, sauce, coleslaw, tomatoes, tortillas and refried beans. Ready a large platter and a roll of aluminum foil, place a portion of fish into a crispy taco shell, top with some sauce, coleslaw mix, tomatoes and optional cucumber slivers. Place on the platter. Repeat with the remaining crispy taco shells. Now smear some warm black refried beans onto a flour tortilla and wrap it around one of the tacos. Wrap each double-decker taco in foil so to keep warm. Repeat with the remaining tortillas and tacos.
- Serve with lime wedges, corn on the cob and a cold fruit salad on the side. Serve beer and/or fruit daiquiris as beverages.
- * TIP: Place the interior side of the cut jalapeno peppers facing down on the cutting board when mincing them so to prevent squirts of jalapeno juice striking you in the face. NEVER touch your face while dealing with jalapenos. Wash your hands thoroughly after handling jalapenos. It's no fun getting jalapeno juice in your eyes.
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azure noah
[email protected]Meh.
M Sagar
[email protected]These tacos were a lifesaver on a busy weeknight. They were quick and easy to make, and my kids loved them. I will definitely be adding this recipe to my regular rotation.
Edwin Paramo
[email protected]Easy to make and delicious! I love that this recipe uses simple ingredients that I already had on hand. The fish tacos were a great way to use up some leftover fish.
Julius Namale
[email protected]The fish tacos were good, but I found them to be a bit too spicy for my taste. I think I would have enjoyed them more if I had used a milder salsa. Otherwise, the tacos were well-made and the fish was cooked perfectly.
Riderz
[email protected]These fish tacos were a huge hit with my family! The flavors were amazing and the fish was perfectly cooked. I especially loved the creamy avocado sauce, which really brought the whole dish together. I will definitely be making these tacos again soon