DOUBLE DECKER FISH TACOS
Marinated and grilled Tilapia filets, cabbage, refried black beans, flour tortillas, crispy corn taco shells and an awesome sauce make these tacos so delicious and healthy. The refried black beans add more substance and protein to the fish tacos. Go easy on the jalapenos, you don't want to overpower the flavor of the rest of the ingredients.
Provided by DaleInCO
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Mix the fish sauce ingredients in a bowl, cover and refrigerate till needed. Cut up the tomato(s) and set aside on a small plate. (I don't bother with peeling and seeding the tomatoes).
- In a bowl, mix together the 1½ Tbs lime juice, 2 Tbs olive oil and 2 tsp of minced jalapeno pepper. Rinse the fish under cold water, pat dry, place in the bowl and toss to coat, cover with plastic wrap and refrigerate till the grill is hot.
- Heat a gas grill or a charcoal grill to medium-high heat.
- Scrape off any jalapeno particles from the fish and lightly sprinkle chili powder on both sides of the fish, if you wish. Oil the grill grate and grill the fish over medium-high heat till the fish flakes easily, turning after 4 minutes, about 10 minutes total cooking time. Cut the fish into 8 equal portions, wrap in foil and keep warm in a preheated oven set to 170°F.
- Warm each flour tortilla on the grill till soft, wrap in foil and keep warm in the oven. Make a fluid assembly line of the ingredients: taco shells, fish, sauce, coleslaw, tomatoes, tortillas and refried beans. Ready a large platter and a roll of aluminum foil, place a portion of fish into a crispy taco shell, top with some sauce, coleslaw mix, tomatoes and optional cucumber slivers. Place on the platter. Repeat with the remaining crispy taco shells. Now smear some warm black refried beans onto a flour tortilla and wrap it around one of the tacos. Wrap each double-decker taco in foil so to keep warm. Repeat with the remaining tortillas and tacos.
- Serve with lime wedges, corn on the cob and a cold fruit salad on the side. Serve beer and/or fruit daiquiris as beverages.
- * TIP: Place the interior side of the cut jalapeno peppers facing down on the cutting board when mincing them so to prevent squirts of jalapeno juice striking you in the face. NEVER touch your face while dealing with jalapenos. Wash your hands thoroughly after handling jalapenos. It's no fun getting jalapeno juice in your eyes.
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Lens Yambenu
[email protected]These fish tacos were easy to make and turned out great! I used tilapia instead of cod, and it worked perfectly. The slaw was also very good. I will definitely be making these again.
Yaritza Giron
[email protected]I made these fish tacos for dinner last night and they were a hit! Everyone loved them. The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
Md Shahadat Hoshen
[email protected]These fish tacos were delicious! The fish was flaky and flavorful, and the slaw was the perfect complement. I would definitely recommend this recipe.
Ashleigh Driffill
[email protected]I'm not a big fan of fish tacos, but these were actually pretty good. The fish was cooked well and the slaw was refreshing. I would definitely eat these again.
Jatin Sachdev
[email protected]The fish tacos were good, but the slaw was a bit bland. I would recommend adding more lime juice and cilantro to the slaw next time.
M Jawaid
[email protected]These fish tacos were a bit too spicy for my taste, but they were still very good. I would recommend using less chili powder next time.
Jehnnyy Merizier
[email protected]I followed the recipe exactly and the fish tacos were amazing! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
Rehmatullah Sarkar
[email protected]These fish tacos were easy to make and turned out great! I used tilapia instead of cod, and it worked perfectly. The slaw was also very good. I will definitely be making these again.
OY.Philemon
[email protected]I made these fish tacos for dinner last night and they were a hit! Everyone loved them. The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
Rita Petterson
[email protected]These fish tacos were delicious! The fish was flaky and flavorful, and the slaw was the perfect complement. I would definitely recommend this recipe.
julie lowery
[email protected]I'm not a big fan of fish tacos, but these were actually pretty good. The fish was cooked well and the slaw was refreshing. I would definitely eat these again.
Md saiful Kader kakon
[email protected]The fish tacos were good, but the slaw was a bit bland. I would recommend adding more lime juice and cilantro to the slaw next time.
Nor Islam
[email protected]These fish tacos were a bit too spicy for my taste, but they were still very good. I would recommend using less chili powder next time.
Katamba Erick
[email protected]I followed the recipe exactly and the fish tacos were amazing! The fish was cooked perfectly and the slaw was delicious. I will definitely be making these again.
Keegan Hector
[email protected]These fish tacos were easy to make and turned out great! I used tilapia instead of cod, and it worked perfectly. The slaw was also very good. I will definitely be making these again.
Mian Huzaifa334
[email protected]I made these tacos for dinner last night and they were delicious! The fish was flaky and flavorful, and the slaw was the perfect complement. I would definitely recommend this recipe.
Ira Ruseva
[email protected]These fish tacos were a hit at my last party! Everyone loved the combination of flavors and textures. The fish was perfectly cooked, and the slaw was refreshing and tangy. I will definitely be making these again.