Fish Tacos with Fajita Vegetables & Black Beans
16 ounces frozen Mahi Mahi, halibut or cod (1-inch thick fillets)
2 Tablespoons lime juice, divided
1 – 15 ounce can black beans
Dash hot sauce (optional)
8 corn tortillas
1/2 cup verde sauce
2 cups chopped green leafy lettuce
2 teaspoons olive oil
2 bell peppers, seeded and thinly sliced
1/2 onion thinly sliced
1/4 teaspoon chili powder
Defrost fish in refrigerator overnight, under cool running water or in microwave. Preheat oven to 400°.
Pat fish dry with paper towel. Cut into 1-inch thick strips. Place fish in oiled baking dish. Bake 15-20
minutes. Fish is done when it flakes easily with a fork and looks opaque. Remove from oven and drizzle 1 Tablespoon lime juice over fish.
Rinse black beans (to reduce sodium). Add 1-2 Tablespoons water and a dash or 2 of hot sauce (optional) to beans. Heat in the microwave or on the stovetop (on low). Stir occasionally.
Heat olive oil in a large sauté pan over medium high heat. Add peppers and onions to hot pan. Let the bell peppers brown a little so don’t stir too often. Take vegetables off heat while still a little crisp to the bite (about 5 minutes). Toss with 1 Tablespoon lime juice and chili powder just before serving.
Heat tortillas briefly in microwave or oven. Layer fish, verde sauce, and lettuce. Serve with black beans and fajita veggies.
Nutrition Facts Per Serving:
11 grams fiber
445 mg sodium
5 grams fat
1 gram saturated fat
30 grams protein
Recipe courtesy of Lauren Squier of Culinary Enlightenment