Corn-Crusted Fish Tacos With Jalapeno-Lime Sauce and Spicy Black Beans

Ingredients

• 2 cans black beans, drained
• Pinch of cayenne pepper
• 3/4 cup chopped cilantro
• 16 corn tortillas
• 1/2 cup cornmeal
• 1/2 teaspoon cumin
• 1/2 cup chopped green onions
• hot sauce
• 1 chopped jalapeño (pickled if sensitive to heat)
• 2 tablespoons lime juice
• 2 limes cut into wedges
• 2/3 cup mayo
• Monterey Jack cheese, shredded
• 5 tablespoons olive oil
• 1 1/2 cups shredded red cabbage
• 1 1/2 pounds tilapia (catfish and swai work too)
• 2 large tomatoes, chopped

Instructions

1. Mix the mayo, lime juice and chopped jalapeno in a small bowl. Salt and pepper to taste, then put in the fridge.Chop all veggies and set aside.
2. Add 1 tablespoon of oil to a small pan over medium-high heat.
3. Add the green onions and allow them to saute for 1-2 minutes.
4. Pour both cans of drained beans into the pan. Bring to a simmer and add the cumin, cayenne and tsp. of salt. Squeeze a couple of lime wedges into the beans. Cook for 5 minutes longer. Cover and set aside. Top the beans with cheese when you are ready to serve them.
5. Heat a large skillet to high heat.
6. Cut the fish into 1 x 3 inch strips.
7. Drizzle oil on the fish, then salt and pepper both sides.
8. Pour the cornmeal into a pie pan.
9. Roll the fish strips in cornmeal, shaking off the excess.
10. Add 2 tablespoons of oil to pan. When it is hot, cook half the fish strips 1-2 minutes per side, until opaque and flaky. The cooking time will depend on the thickness of the fish.
11. Remove the fish from the pan and place on a paper towel-lined plate. Repeat.Warm the tortillas in the microwave. Divide the fish between 8 tortillas. (You can double up the tortillas so they wont break!) Then top each with cabbage, tomatoes, cilantro and jalapeno-lime sauce.
12. Serve with lime wedges and hot sauce, black beans on the side.