Easy Fish Tacos with Cilantro-Lime Slaw
 
 
Makes 8 mini tacos
Ingredients
Cilantro-lime slaw (see notes):
  • 1 garlic clove, roughly chopped
  • ¼ cup thinly sliced green onions
  • ¼ cup fresh cilantro, stems removed
  • juice of 1 lime
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • ¼ teaspoon sea salt
  • ⅓ cup Greek yogurt
  • 2 cups thinly sliced green cabbage
Black beans:
  • 1 tablespoon olive oil
  • ¼ cup diced onion
  • 1 garlic clove, smashed
  • 1 15 oz. can black beans, rinsed and drained
  • ½ cup water
  • ¼ teaspoon sea salt
  • juice of ½ lime
Fish:
  • 2 haddock fillets (4-6 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • pinch of cayenne pepper
  • 16 4" corn tortillas
  • Feta cheese crumbles
  • sea salt and freshly ground black pepper
Instructions
Make the cilantro-lime slaw:
  1. Place garlic, green onions, cilantro, lime juice, olive oil and water in a food processor and purée until smooth. Add salt and Greek yogurt and continue to purée until smooth.
  2. In a large bowl, combine the cabbage and 2-3 tablespoons of dressing; toss to combine.
Make the black beans:
  1. In a large fry pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Add black beans, water and salt. Very lightly smash the beans with a potato masher or fork, leaving small bits. Cook over low heat, stirring occasionally, until the liquid has almost evaporated, about 5 minutes.
  4. Remove from heat, add lime juice and stir to combine.
Make the fish:
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil and place haddock on baking sheet. Drizzle with olive oil and turn to coat.
  3. In a small bowl, combine the cumin, smoked paprika and cayenne pepper. Sprinkle over both sides of fish.
  4. Bake for 8-10 minutes or until fish flakes easily with a fork.
Assemble the tacos:
  1. Using tongs, toast tortillas individually over a gas burner.
  2. Stack one tortilla on top of another. Top with 1-2 tablespoons black beans, a spoonful of slaw, some flaked fish and Feta cheese. Season with salt and pepper to taste.
Notes
You will have extra dressing after making the slaw; store it in an airtight container in the refrigerator for up to a week.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/easy-fish-tacos-with-cilantro-lime-slaw/