Taco Night Sundays has become a weekly staple for us. This Sunday I wanted to change it up a bit, still keeping it simple but a tad bit healthier. Instead of using the familiar ground turkey and caloric crispy taco shells, I opted for a lighter tilapia fish in corn tortillas. My fiance was a bit bummed at the sound of it, but when I watched him scarf down dinner raving about how good it was…well, let’s just say “I told you so”.
1 garlic clove, minced
fresh corn kernels (about 2 large ears)
6 (6-inch) corn tortillas
juice from one lime
1/2 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar
1 3/4 tsp ground cumin
3/4 tsp salt
1/2 cup grape tomatoes, halved
1/2 cup red pepper, diced
1/4 cup red onion, diced
1 Tbsp jalapeno pepper, seeded and minced
1/2 Tbsp fresh oregano, chopped
1/2 (19-ounce) can black beans, rinsed and drained
1 lb tilapia fillets, cut into bite-sized pieces
1/4 cup all-purpose flour
1 Tbsp vegetable oil
1 Tbsp fresh cilantro leaves
3/4 cup avocado, halved, pitted and sliced
Tomatillo Salsa, store-bought or homemade
Build your tacos by folding the tortillas in half and placing the fish down the center first, followed by slices of avocado and topping off with tomatilla salsa. You can pile on the black bean and corn salad or serve alongside. I used store-bought tomatilla salsa to save time. You can create your own by combining tomatillo peppers, onion, cilantro, lime juice, salt, garlic, and jalapeno pepper.
Use leftover Black Bean and Corn Salad for lunch the next day! I piled salad in a warm corn tortilla, wrapped tightly and sliced into small bite-sized pieces. Top with tomatillo salsa. Enjoy!