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Chipotle Fish Taco With Spicy Cucumber Black Bean Salsa

Chipotle Fish Taco With Spicy Cucumber Black Bean Salsa

C&J Nutrition

Ingredients

  1. 5-6 ounce cod or tilapia filet
    Juice of 1 lime, divided
    1/2 teaspoon chopped garlic
    1 tablespoon chopped cilantro, divided
    2 teaspoons olive oil, divided
    1 teaspoons chipotle chili powder (could sub regular chili powder)
    1/2 teaspoon cumin
    1/4 teaspoon kosher salt, divided
    1/4 cup black beans
    1 tablespoon chopped red onion
    1 tablespoon chopped red pepper
    1/4 of an avocado, chopped
    1 sprouted grain tortilla, warmed

Directions

  1. In a medium bowl combine 1/2 of lime juice, garlic, cilantro, 1 teaspoon olive oil, chipotle chili powder, cumin, and 1/8 teaspoon salt.
  2. Add fish filet, toss to coat. Cover and let marinate at least 20 minutes, and up to 40 minutes.
  3. In a small bowl, combine black beans, onion, avocado, and red pepper, with 1 teaspoon olive oil, the remaining lime juice, and 1/8 teaspoon salt.
  4. Coat a grill pan with cooking spray and heat to medium-high. Add fish; cook 3 minutes per side. Flake into 1-inch pieces and add to the center of the warmed sprouted grain tortilla.
  5. Top with black bean avocado salsa.
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