Blake Makes

I heart Mexican food more than any other cuisine, so Cinco de Mayo is naturally one of my favorite holidays because it gives me a chance to indulge in some Tex-Mex treats.  I was in the mood for something light, and I didn’t have a ton of time, so I decided to make fish tacos.  These are very simple, but very tasty– clean and fresh.

Ingredients:

• 4 Tilapia fillets
• Corn tortillas
• 2 Limes
• Shredded cabbage
• Shredded carrots (I use a bagged coleslaw mix for the carrots and cabbage)
• 2 cans refried black beans
• 1yellow onion
• Handful jarred jalapenos
• Cheese (I used a chipotle cheddar, but you could use Monterey jack, queso blanco, colby, etc.)
• Salsa

Directions:

• Wrap tortillas in aluminum foil and warm in oven.
• Saute onions until golden. Add beans and jalapenos to onions and heat through.
• Salt and pepper tilapia fillets and grill or sear until cooked through.  Squeeze lime juice onto each fillet.
• Spoon a small amount of the beans onto tortilla (can also serve beans on the side, but the consensus here was to put on taco) and add tilapia, cabbage, carrots and cheese. Serve with salsa.