Fish Tacos

These are very easy to make and taste great!

Fish Tacos

Makes 5 servings

10 Flour soft taco tortillas- warmed up (see package for heating directions)
1 Can Black beans, drained and mashed
10 Beer battered fish fillets
2 limes
2 cups Pico de gallo
2 cups cabbage mix
1 cup jack cheese
I can mild green chilis

Pico De Gallo:

4 large roma tomatoes, diced
1 large green chili
1/4 cup lime juice
salt and pepper
3 TBSP chopped cilantro
1/2 cup diced red onion
2 TBSP chopped parsley
1 TBSP olive oil

Dice tomatoes, chilis, onion and herbs. Combine oil, lime juice, salt and pepper and mix well. set aside for 1 hr or overnight.

Bake fish until crunchy and crispy. Using the juice from 1 lime, mix cabbage mixed into a bowl and add juice, set aside.

In a saucepan and black beans and mash with a potato masher until thick. Heat until bubbly and warm. Add can of green chilis.

To assemble tacos:

Place warm tortilla on plate, spread 1 to 2 TBSP of black beans on tortilla and then place fish on top. Next add the pico de gallo, then the cabbage mixture and then top with cheese.

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The Salty Chef lives in AZ

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