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Prep
Difficulty
Easy
Time
Estimate
30 mins
1. Season the fish and set aside.
2. Start cooking the black beans.
3. Once they are slowly cooking, whip up the radish salsa followed by the slaw. Chop up the avocados and prepare the Guacamame Salad.
4. Finish by quickly searing the fish and warming the corn tortillas.
5. Serve the fish tucked in the tortillas with a pile of the slaw and the sides around for filling in if your guests desire.
A thick slice of sustainable white fish such tilapia fillets, Pacific Cod or Halibut work well seared on a grill or in a cast-iron pan. The seasonings are simple and the tacos are tucked in with a generous pile of cilantro-lime slaw.
Black beans are lightly spiced up and ready to accompany any Mexican dish. Use a can of black beans or soak & cook dried beans. Add more spices as desired to taste.
A simple salsa of radishes brightens up any Mexican fare while giving a few extra nutrients too.
Edamame or soybeans are used as the base for this avocado-edamame guacamole style salad. This can even be served as a dip with tortilla chips. If you cannot find ripe tomatoes, try fresh chopped mangoes instead.
