Gluten Free Fish and Black Bean Tacos
- Serves:
- 4
- Course:
- Default, Dinner
- Prep:
- 10 mins
- Cook:
- 25 mins
- Total time:
- 35 mins
This gluten free taco recipe screams flavour and colour. Great to prepare ahead and fill the tacos with the family.
Nutritional Information
-
KCalories
662.9 -
Protein (g per Serving)
37.4 -
Carbohydrates (g per Serving)
702.9 -
Fibre (g per Serving)
13.2 -
Fat Contents (g)
23.8 -
Sugars (g per serving)
17.2
Ingredients
- red onion
- limes
- cider vinegar
- salt
- ground pepper
- oil
- onion
- garlic
- black beans
- chipotle paste
- dark brown sugar
- black pepper
- salt
- corn-flour
- paprika
- garlic powder
- ground cumin
- cod fillet
- oil
- lime
- avocado
- coriander leaves
- white cabbage
- corn tortillas or tacos
Method
For the Mexican pickled onion, place all the ingredients into a small glass bowl and combine. Reserve in the fridge until needed.
For the spiced refried beans, heat the oil and add the chopped onion. Cook until the onion becomes transparent, then add the garlic and beans, with a little bit of water, plus the chipotle paste and the dark brown sugar, and season with salt and pepper.
Cook for 2 minutes before mashing, then continue to cook for a further 3-4 minutes stirring continually. Reserve until needed.
In a bowl, mix together the corn flour spices for the fish, the add the fish, and tumble the pieces to coat with the spices.
Heat the oil in a pan, and cook the fish for 2-3 minutes on each side on a medium heat.
Warm the tortillas and assemble with the black beans, avocado, cabbage, fish, coriander, Mexican picked onions and lime wedges.