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Tacos with grilled spicy fish, black beans and avocado salad

Tacos with grilled spicy fish, black beans and avocado salad

Total Time
1 hr 35 min
25 min
1 hr 10 min
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.


Olive oil

1 tbs

Red onion

2 medium, finely chopped


2 medium, finely chopped


4 stick(s), finely chopped


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)


2 medium, finely chopped


4 medium, roma variety, finely chopped

Fresh coriander

1 cup(s)

Lime juice

1 tbs


  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.