4 white fish fillets (cod, swai or tilapia all work well)
2 Tbsp. olive oil
1 Tbsp minced garlic
1 Tbsp. lime juice
2 tsp. salt
2 tsp. black pepper
1 can pinto beans (We like Trader Joe's Organic Pinto Beans)
1/2 medium onion, cut into 1 inch pieces
1 small head of crisp romaine lettuce, chopped
1 carrot, chopped
1 lime, quartered
Red Salsa (recipe below)
In a large frying pan, heat olive oil over medium high heat. Add garlic and fish fillets. Fish should sizzle when it hits the pan. Squeeze lime juice over fish and season evenly with salt and pepper. Cook fish for 5 minutes on each side until browned.
Pour pinto beans into a medium saucepan. Add a can of water and onion pieces to beans. Bring beans to a boil and cook for 10 minutes.
While beans and fish are cooking, chop lettuce and carrots.
Warm tortillas in the microwave on a plate covered with plastic wrap, about 2 minutes. To make tacos, fill each tortilla with 2 Tbsp. pinto beans and 1/4 fish fillet. Cover with lettuce, carrots and Red Salsa. Serve with fresh lime.
2 dried red chilis (Chili de Arbol)
1 medium onion
4 Roma tomatoes
2 Tbsp. chopped cilantro
1 Tbsp. garlic salt
Juice of 1 small lime
Place chilis in a small frying pan over medium heat. Brown chilis for 5 minutes on each side until browned but not burned. Set aside. While chilis are browining, peel and chop onion into large pieces. Place onion and whole tomatoes in medium saucepan filled with water. Heat to boil and cook for 10 minutes. Remove from heat. Using a fork, remove peels from tomatoes. Place whole, peeled tomatoes, onion pieces and dried chilis in the blender. Add cilantro, garlic salt and lime juice and blend until smooth. (For spicier salsa, use 4 dried chilis. For garlic lovers, add 1 Tbsp. minced garlic to blender.)