My husband loves fish tacos and had been asking (for a while) for me to come up with something. I tried to incorporate many things I’ve liked on different fish tacos I’ve had. The result? Flour tortilla, breaded tilapia, homemade green chile baja sauce, corn/tomato relish, smashed black beans with yogurt and Mexican spices. I like recipes I can truly call my own; no cook books or recipes consulted (so maybe there is another one out there like this?). They are yummy. This has become a staple in our home. Recipe below.
- White or wheat flour tortillas
- Tilapia (I buy the panko-breaded kind at Costco; if you prefer no breading, go without)
- Black beans, one can
- Fresh corn, one cup
- 1-2 tomatoes, chopped
- Chopped lettuce
- Chile powder
- Green chile sauce, to taste
- Yogurt (low fat—much better than sour cream), half cup divided
- Mayonnaise, quarter cup
- Taco seasoning
- Pan roast tilapia according to instructions; I roast mine for about 20 minutes at 415 degrees
- Meanwhile, warm one can of black beans and mash with 1/4 cup of yogurt. Add pinch of sugar and chile powder to taste. Set aside.
- Gently combine tomatoes and corn with cilantro, salt, chile powder and cumin. Set aside.
- To make baja sauce, combine remaining yogurt (1/4 cup) with 1/4 cup mayonnaise. Whisk well to remove clumps. Add green chile sauce by small spoonfuls (depending on your taste, add 2-3). Add taco seasoning to taste and whisk. Set aside.
- When fish is done, assemble tacos. We like to warm our tortillas before assembling.