Fish Tacos with Spicy Bean salad

Tacos seem all the rage these days, especially in small-plates restaurants. This is a regular-sized version of a fish taco - it is meaty, spicy, and just darn delicious. The bean salad is a nice accompaniment.  Along with a nice fresh Pico de Gallo for an appetizer, it makes for a nice end of summer meal.

Fish Taco with Spicy Bean salad

The salad ended up being too spicy, so I cut back the cayenne in the recipe. The sauce on the taco also carries its own heat, so tone it down if you're not a fan.

Next Time: SO didn't like the corn tortillas, so maybe try to find small wheat ones. I'm not a huge fan of chick peas unless it is in hummous, so I would put a few less.

Me: 9/10
SO: 9/10
SSO: n/a

Fish Tacos
Ingredients

• 1 lb some sort of white fish, like haddock, sole, etc.
• 3/4 cup flour, plus another 1/4 cup
• 2 tsp baking powder
• 1 egg
• 1 cup of beer
• pinch of salt
• 1/2 cup low-fat yogurt
• 1/2 cup low-fat mayo
• 1 lime juiced
• 1/3 to 1/2 a Poblano pepper, depending on its size
• 1/2 tsp oregano
• 1/2 tsp cumin
• 1-2 tsp cayenne pepper, to your taste
• shredded green cabbage
• A dozen or so small tortillas. I like corn, but wheat ones work too.

Method

1. Combine 3/4 of the flour, baking powder, egg, beer, and salt for the batter.
2. Cut the fish into longer thin pieces, 4"-6" inches long and 1" wide
3. Put the 1/4 cup flour onto a plate, and pat the fish pieces all around with the flour. Dredge in the batter, and fry in a pan lightly in oil or cooking spray.
4. While the fish is cooking, combine the yogurt and mayo. Whisk in the lime, and then add the rest except for the cabbage.
5. Lightly toast the tortillas, making sure not too cook them too much so they are still pliable.
6. To assemble, put a bed of the cabbage, layer with fish pieces, then a generous drizzle of the sauce.

Spicy Bean Salad
Ingredients

• 2 cups green beans, chopped into 1" length
• 1 can (or less) black beans, rinsed
• 1 can (or less) of chick peas, rinsed
• A couple diced Roma or Plum tomatoes
• 1 cup of corn, thawed if frozen
• A couple of garlic cloves, pressed
• 1 tsp of finely minced fresh ginger
• juice from half a lime
• 2 Tbsp rice vinegar
• 1 Tbsp veg. oil
• 1 finely diced Jalapeno or 1/3 of a Poblano pepper if you like it spicier
• optional: 1 to 3 tsp chili powder, to your taste
• 1/4 to 1/2 cup chopped fresh cilantro leaves, depending on your taste

Method

1. Cook the beans for a few minutes until they soften a bit, then rinse in cold water
2. Combine the beans, peas, tomatoes, and corn.
3. In a separate bowl, whisk the garlic, ginger, lime, vinegar, oil, and peppers
4. Add to the bean mixture, and toss with the cilantro