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A fun way to enjoy the fresh flavours of Mexican cuisine all wrapped up in a soft taco. Serve with corn and a green salad.
Ingredients
1/4 cup (60mL) fresh lime juice, (juice of 2 limes)
1 Tbsp (15mL) olive oil
1 Tbsp (7g) cumin powder
1 Tbsp (7g) chilli powder
1/2 Tbsp (1g) oregano
1/2 tsp (2g) black pepper, freshly ground
1 1/2 pounds (170g each) halibut steaks, (four steaks)
4 flour tortillas, 10-inch (25cm) diameter)
2 cups (520g) black beans, canned, or made from scratch
1 cup (110g) reduced fat Monterey Jack cheese*, shredded
Directions
In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chilli powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.
Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4–5 minutes per side or until fish flakes easily when teated with a fork.
While fish is cooking, wrap tortillas in foil and place on grill to heat.
Place black beans in a microwave-safe dish, cover and heat in the microwave.
When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the centre of each tortilla, add flaked halibut and top with cheese and salsa. (See the recipe for Mango Salsa.)
Alternate broiling option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4–5 minutes per side.
