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  • Fish Taco and Pinto Bean Bowl

    Ingredients

    6 Servings

    • Ingredients
      Amount
    • Corn cobs
      2 ea.
    • Cherry tomatoes
      1 cup
    • Olive oil spray
      as needed
    • Salt
      as needed
    • Ground black pepper
      as needed

    • Ingredients
      Amount
    • Chili powder
      2 tsp.
    • Cumin
      2 tsp.
    • Cayenne pepper
      a pinch
    • Garlic powder
      a pinch
    • Mexican oregano
      1 tsp.
    • Salt
      1 tsp.
    • Cod, halibut, corvina or other firm white flesh fish fillets
      18 oz.
    • Olive oil spray
      as needed

    Dressing

    • Ingredients
      Amount
    • Olive oil
      ¼ cup
    • Garlic, mashed to a paste
      2 ea.
    • Cumin
      1 tsp.
    • Lime, juice of
      1 ea.

    • Ingredients
      Amount
    • Pinto beans, 15-oz. can, rinsed and drained
      1 ea.
    • Multicolored quinoa, cooked
      2 cups
    • Red onion, chopped
      1 ea.
    • Red or yellow bell pepper, chopped
      1 ea.
    • Jalapeño, seeds removed and minced
      1 ea.
    • Green onions, chopped
      3 ea.
    • Cilantro, chopped
      ¼ bu.
    • Cotija cheese, crumbled
      ½ cup

    Garnish

    • Ingredients
      Amount
    • Cabbage, finely shredded
      2 cups
    • Avocado, sliced
      2 ea.
    • Cilantro sprigs
      a handful
    • Lime, wedges
      6 pc.
    • Crema
      1 cup
    • Tortilla chips (optional)
      as needed

    Method

    1. For the Charred Tomatoes and Corn: Turn the broiler on high. Line a cookie sheet with foil. Spray the tomatoes and corn with olive oil spray, season with salt and pepper. Place under the broiler, removing tomatoes when their skins are slightly blackened and starting to collapse (about 3 minutes). The corn will take a little longer. Turn the corn a few times until it is slightly charred, and remove and let cool. When the corn is cool enough to handle, cut the kernels off the cob.
    2. In a small bowl, combine chili powder, cumin, cayenne pepper, garlic powder, Mexican Oregano and salt. Sprinkle evenly over both sides of the fish. Set aside for 10 minutes while you make the salad.
    3. Whisk the olive oil, garlic, cumin, lime juice together. Add the charred corn, beans, quinoa, red onion, bell pepper, jalapeño, scallions, cilantro and crumbled cotija. Stir gently to combine, season to taste with salt and pepper and set aside.
    4. Spray olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. When cooked, the fish will be opaque throughout. Remove the fish from the pan and set aside.
    5. To Serve: Spoon the bean “salad” into 6 bowls. Add the cabbage, charred tomatoes, avocado, and fish. Garnish with the crema, cilantro, lime wedge and tortilla chips.