Tacos with grilled spicy fish, black beans and avocado salad

5
Total Time
1 hr 35 min
Prep
25 min
Cook
1 hr 10 min
Serves
12
Difficulty
Moderate
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 individual, 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

800 g, (2x400g cans)

canned diced tomatoes

800 g, (Buy 2 x 400g can)

white fish

8 fillet(s), (8x150g fillets)

oil spray

1 x 3 second spray(s)

avocado

2 medium, finely chopped

tomato(es)

4 medium, Roma, finely chopped

fresh coriander

1 cup(s)

lime juice

1 tbs

corn tortilla

24 individual, (Buy 24 x 25g tortilla)

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.

Start eating better than ever!