Tacos with grilled spicy fish, black beans and avocado salad
4
Points®
Total time: 1 hr 35 min • Prep: 25 min • Cook: 1 hr 10 min • Serves: 12 • Difficulty: Easy
Feeding a crowd tonight? Whip up these spicy fish tacos! You can make the black bean mix ahead of time and freeze until you’re ready to serve by reheating the mix in a pan.
Ingredients
Olive oil
1 tbs
Red onion
2 medium, finely chopped
Carrot(s)
2 medium, finely chopped
Celery
4 stick(s), finely chopped
Garlic
4 clove(s), crushed
Ground paprika
1½ tbs
Ground cumin
1 tbs
Dried chilli flakes
½ tsp
Canned black beans, rinsed, drained
2 400g can, (2 x 400g cans)
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Skinless white fish, raw
1200 g, thick variety, (1.2kg)
Corn tortilla
600 g, (24 x 25g white corn tortillas)
Oil spray
1 x 3 second spray(s)
Avocado
2 medium, finely chopped
Tomato(es)
4 medium, roma variety, finely chopped
Fresh coriander
1 cup(s)
Lime juice
1 tbs
Instructions
1
Preheat oven to 160°C. Heat oil in a large ovenproof saucepan over medium heat. Cook onion, carrot and celery, stirring, for 6-7 minutes or until golden. Add garlic, 3 teaspoons of the paprika, 2 teaspoons of the cumin, and chilli flakes and cook, stirring, for 1 minute or until fragrant. Add beans, canned tomato and ½ cup (125ml) water and bring to the boil.
2
Cover and bake in the oven for 1 hour or until beans are thick.
3
Meanwhile, combine remaining paprika and cumin in a small bowl. Lightly sprinkle 1 side of each fish fillet with spice mixture. Lightly spray with oil. Heat a large non-stick frying pan or barbecue flat plate over medium heat. Cook fish, in 2 batches, for 2-3 minutes each side or until cooked through. Break fish into chunks.
4
Combine avocado, fresh tomato, coriander and lime juice in a large bowl. Season with salt and pepper.
5
Heat tortillas following packet instructions. Top with beans, fish and avocado salad. Fold to enclose filling.
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