Tacos are so hard to photograph, but I hope you can look past the picture. You can use any firm white meaty fish. The salsa is great the next day as a salad.
1 lb Cod filets
2 tbsp lime juice
1 - 4 oz can of diced green chilies
1 medium zucchini, peeled and cut into small cubes
1 - 14.5 oz corn, drained
1 - 14.5 oz black beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper for seasoning
Tortillas (corn, wheat or white)
Chili powder for seasoning
Cayenne for seasoning
olive oil
salsa of your choice
Preheat oven to 375.
In a medium bowl, combine green chilies, zucchini, corn, black beans, cilantro and 1 tbsp lime juice. Season with salt and pepper. Place in the fridge to keep cool. Toss every so often while you are preparing the fish.
Wrap tortillas in foil.
Season fish with chili powder, cayenne and season with salt and pepper. Drizzle with the remaining lime juice and some olive oil. Turn to evenly coat.
Place fish on a baking sheet and bake for about 15 minutes until just about cooked through. Turn up the oven to broil and continue to cook for about 5 minutes until the fish gets a nice brown crust. Be sure not to overcook your fish, so feel free to take out sooner. Depending on the size and thickness, your fish may cook faster.
While fish is cooking, place tortillas in the oven to warm.
Top tortillas with fish and corn black bean salsa. Garnish with salsa. Serve and ENJOY!!!!
Wine pairing......I say skip the wine and go with a nice cold beer. Pacifio would be great!
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