Fish Tacos in Twenty Minutes

13 Jul



  • 1 lb of your preference of mild white fish fillets, thawed (we like mahi mahi best, followed by tilapia)
  • 1 can black beans, rinsed and drained
  • 2 cups bagged broccoli slaw mix
  • 1 cup shredded cheese (we use four cheese Mexican blend)
  • 1/2 large tomato, diced
  • 1 medium-sized jalapeno, diced
  • 1 clove garlic, minced
  • 1/2 lemon or lime
  • 8 flour tortillas


  1. Preheat oven to 375 degrees. Place fish fillets in a shallow baking dish. Squeeze lemon or lime juice over fish; scatter with garlic and jalepeno. Bake for 15 minutes or until fish flakes easily with a fork.
  2. Wrap tortillas in foil and place in hot oven to warm through. Using a slotted spoon, transfer fish to a plate and flake with a fork (don’t forget to include all of that delicious garlic and jalapeno!).
  3. Divide fish evenly between 8 tortillas. Top each with 1 tbsp of black beans and equal amounts of slaw mix, cheese and tomato.
  4. Portion two tacos per person; divide remaining black beans among plates and top with cheese. Serve with garnishes of choice (I like sour cream, guacamole or hot sauce).
Serves four.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: