Spicy Fish Tacos
This is one of my favorite ways to prepare fish – no breading, just a flavorful seasoning and then quickly sautéed in olive oil. I also make this fish as an entrée served with a side of rice and asparagus. I suspect that this seasoning would be delicious on chicken also but haven’t tried it yet. You can serve with the black bean salsa mixture on the side or on the fish, it’s great either way. You can adjust the season to your taste – more chili powder if you like.
For the fish:
2 pounds cod – I use frozen cod
1 ½ tablespoons chili powder
1 1/2 teaspoons brown sugar
½ teaspoon each salt and pepper
One package of tortillas
Olive oil for sautéing
For the topping
1/2 cup salsa – you can also use a can of mild Rotel
Juice of two limes
½ can of black beans, rinsed and drained
2 green onions thinly sliced
1 avocado, pitted and diced
Sour cream – optional
Rinse the fish and pat dry then set aside
Mix chili powder, brown sugar, salt and pepper in a small bowl.
Rub the dry mixture into all sides of the fish pieces
Heat a few tablespoons of olive oil in a large skillet
Cook the fish – turning once, until it begins to flake. Remove from heat and break into large chunks.
While the fish is cooking gently mix the topping ingredients together.
Assemble tacos on tortillas and enjoy.