Taco Tuesday – Whisk Away Kitchen

INGREDIENTS

Corn Salsa:

1 can Roasted Corn, drained

1/4 cup chopped cilantro

3/4 cup thinly sliced radishes, cut into quarters

1 tablespoon extra virgin olive oil

Juice of 1 lime and zest

Cilantro Pesto:

1 cup tightly packed cilantro leaves

1 small shallot

2 garlic cloves

1 tablespoon jalapeno pepper

1 tablespoon red wine vinegar

2 tablespoons olive oil

Salt & Pepper to taste

Black Beans:

1 small yellow onion, diced

2 garlic cloves, minced

2 cans (14.5 ounces) black beans, drained

1 cup fresh mild salsa

1 teaspoon chili powder

1 and 1/2 teaspoon ground cumin

INSTRUCTIONS

Corn Salsa:

Combine all ingredients. Stir, adjust seasoning to taste, and set aside to marinate while preparing the rest of the tacos.

Cilantro Pesto

Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is all combined, add olive oil and pulse a few times quickly until combined. Season to taste with salt and pepper. Set aside to marinate while preparing the rest of the tacos.

Black Beans:

Heat a skillet over medium heat. Add1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat. Add in the garlic and stir for another 30 seconds. Add in the black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired. Season to taste with salt and pepper.

Putting it all together!

Warm tortillas or a zucchini boat, and add a generous amount of the black beans mixture topped by the corn topping, and a spoonful of the pesto.

Add the rest of your favorite taco toppings like cheese, guacamole or sour cream.

I’d have to say I am an avid taco lover. I eat tacos of some sort at least twice a week.

This is one of my favorite taco recipes!

The fish is so flavorful and spicy, but the heat is mellowed out by the slaw and creamy avocado sauce. All together it has a ton of amazing tastes and textures. These tacos are perfect for a hot summer’s day spent by the pool.

You can choose any white fish, such as grouper, tilapia, snapper, whatever fish you like.

The slaw recipe is so easy! Just buy the pre-made Tri-color Coleslaw bag, drop it into a large bowl and toss in the onions, cilantro and lime.

A glass of Scout & Cellar 2019 CONTE DE LA TERRE VERMENTINO is the perfect pairing for these tacos and a pool day!

www.scoutandcellar.com/whiskawaykitchen.com

BLACKENED SEASONING

1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 teaspoon onion powder
½ teaspoon cumin
¼ teaspoon sea salt
¼ teaspoon red pepper flakes

FISH

6 (4 ounce) white fish fillets
2-3 sticks unsalted butter
1 lemon cut into wedges
8 to 10 (6 inch) flour or corn tortillas

THE SLAW:

1 Tri-color Coleslaw bag
½ medium-sized onion, diced
½ cup cilantro
Juice of 2 limes
1 Tbsp olive oil
1 tsp honey
Pinch of salt

AVOCADO-CILANTRO SAUCE:

1 avocado
1 garlic clove
¼ cup cilantro leaves
¼ cup plain Greek yogurt
3 Tbsp lime juice
1 tsp. Sriracha, optional
Salt and pepper, to taste
2 Tbsp olive oil
¼ to ½ cup water (depending on consistency)

INSTRUCTIONS

In a small bowl, combine the smoked paprika, garlic powder, dried Italian seasoning, onion powder, cumin, sea salt, and red pepper flakes. Set aside.

Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.

Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.

Place fillets into a hot pan without crowding. Carefully melt about 1 teaspoon melted butter and spoon over each fillet. Cook until the fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish. You may need to add more butter to the pan, as you cook remaining fish. Squeeze lemon juice onto fish.

No one said this was healthy. LOL

To make the avocado sauce, combine the avocado, garlic, cilantro, yogurt, lime juice, sriracha and salt/pepper in a food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth until you have your desired consistency.

Combine all of the Slaw ingredients in a large bowl and mix well.

Heat the oil in a cast iron pan over medium-high heat. Once heated, add in the fish (a few at a time if you can’t fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the fish into pieces.

To assemble the tacos, place chicken in a tortilla and top with slaw and a drizzle of the avocado sauce.

Serve with a fresh squeeze of lime and enjoy!

Tag: Taco Tuesday

Black Bean Tacos with Roasted Corn Salsa

Healthy tacos made with seasoned black beans, an easy corn salsa and a delicious cilantro pesto.

INGREDIENTS

INSTRUCTIONS

Blackened Fish Tacos with Avocado Cilantro Sauce