Fish Tacos & Black Bean Salad

This is the best fish taco recipe I've ever had! It's quick, easy, and light. I can make it in a hurry when I need to eat something light before a workout and it holds well over night so you can have it for lunch the next day as well!

Original Recipes: Fish Tacos & Black Bean Salad

Ingredients

1 lb tilapia filets, skinless

2 tbsp EVOO

S&P

1/4 cup sour cream

1 lime cut into wedges

hot sauce

12 corn tortillas

1/2 small head red cabbage (I just buy pre-shredded red cabbage)

1 cup fresh cilantro

2 small white onion, chopped
cayenne pepper
cumin
chili powder

for black bean salad

1/3 cup fresh lime juice

• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 1 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado - peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro 
• 1/2 to 1 tsp sugar (to taste)

1. Heat broiler. Chop ingredients for black bean salad and drain/rinse beans. I chose to warm my black beans and corn before making the salad. 

2. Pat fish dry and lightly coat with EVOO. Sprinkle each piece on the top side with cumin, chili powder and cayenne to suit your taste. Place in broiler for 4-6 min depending on thickness of filet. Chop onion for tacos.

3. Place all ingredients for black bean salad in a large bowl and combine. Add S&P and sugar to taste. 

4. Dampen a paper towel and place corn tortillas on paper towels and wrap them lightly. Place in microwave for 30-60 seconds to soften.

5. Remove fish from oven and spread/flake with a fork. Place in tortilla and top with sour cream, red cabbage, onion and cilantro. Serve with black bean salad. 

Emeril's Kickin' Chili

I absolutely LOVE this recipe. It's some of the best chili I've EVER had. I made this for the roomie for the playoffs last week. It's a great recipe because you can have some and freeze the rest or eat it all week for lunches (which is what usually happens in this house)! You can also serve it over rice to stretch it a little further or eat it plain :) Anyways, I'll stop gushing now because I know you just want the recipe!

Original recipe here

I don't change much to this one except sometimes I use different types of beer! Beer, you say? Yes, the broth is made out of beer... that's what hooked me :) 

Ingredients

2 tbsp vegetable oil

1 lb ground turkey (original recipe calls for 4 lbs of ground beef...ew)

4 cups chopped yellow onion

3 tbsp chili powder (my FAVORITE spice!)

2 tsp Emeril's original essence (recipe calls for Southwest but I have never been able to find it in a store)

2 tsp cayenne pepper

1 tsp crushed red pepper (original calls for only 1/4 tsp...HA...not when this girl's cookin')

1 bay leaf

2 tbsp minced garlic

2 12 oz bottles of dark beer (original calls for 4)

** I usually used Black and Tan but this winter I used Blue Moon's winter beer and it was AMAZING. It's kind of pricey and I'd rather not waste such delicious beer in food but one day it was all I had so I tried it and loved it! 

2 tbsp tomato paste

salt

1 tbsp + 1 tsp brown sugar (recipe calls for dark but I use whatever is in the pantry)

1 oz (1 square) of unsweetened chocolate (YES! CHOCOLATE!)

4 15oz cans of red kidney beans (I do 2 dark and 2 light red), rinsed and drained

**I add 1 green pepper and some jalapeno peppers from a can to this recipe as well

for garnish/serving

white jasmine rice

cheddar cheese

sour cream

chopped green onions (scallions)

cilantro 

1. Heat oil in large heavy pot over high heat, add turkey and brown well, about 10 min. Add onions.

2. Next add all spices, stir often until onions are cooked thru, 8 minutes.

3. Add garlic and cook until fragrant, 30 seconds. This is also where I add the green pepper.

4. Add the bear and cook until foam subsides, 1 minute. 

5. Add tomatoes, tomato, paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, 1 hour. Stir occasionally to prevent it from sticking. 

6. After an hour, add kidney beans and cook until desired thickness, about 90 more min. Serve with desired garnishes. I did rice this time with a little sprinkle of cheese and cilantro. I also had some yummy plantain chips for dipping and we had a guest over who made the most DELICIOUS corn bread ever and I'm disappointed he didn't make it at the house so I could get pics and a recipe!