If you like fish tacos, you’re going to love these spicy fish tacos. Serve with guacamole and salsa for a quick weeknight meal.
We had Tropical Black Bean and Mango Tacos last night. My plan was to have grilled Talapia tonight, but we had some left over Taco Shells and I didn’t want them to get stale so I decided to make spicy fish tacos and with guacamole and two kinds of salsa (because we must have options when dealing with tacos, right?): Spicy Peach Salsa and Nectarine and Purple Basil Salsa.
Spicy Fish Tacos
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
3-4 tilapia filets (or other fish filet of your choice)
1-2 cloves minced garlic
1 cup fresh sweet corn kernels (sliced off the cob is the best)
1 red onion, diced
1 red pepper, diced
1 can black beans
1-2 tablespoons green chillis
Corn Taco shells (or corn tortillas)
pico de gallo or salsa (we used both Nectarine and Purple Basil Salsa and Spicy Peach Salsa)
1 Tablespoon Rice Bran oil
Mix the spices together in a small bowl and sprinkle evenly over both sides of the fish filets. Add salt and pepper to taste.
In a large nonstick skillet over medium high heat, heat a drizzle of rice bran oil. Add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Grill the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside.
Add corn, red peppers, green chillis and onions to the pan with no additional oil. Heat through for several minutes until the peppers and onions are tender-crisp. Add the black beans and heat through.
Assemble tacos. I like to melt the cheese on the taco shells before I start the layering. Add spicy fish mixture. Top with bean and corn mixture. Top with guacamole and salsa. Sometimes I even add more cheese to the top.