Cooking With Casey – Fish Tacos – How To Cook Fish Tacos
Fish Tacos With Tilapia Melt 1 Tbsp of Butter in medium/low skillet. Add diced Garlic. Cook until the Garlic is soft and translucent. Add a can of Black Beans and the liquid and let it simmer. For the Fish add 1 Tsp of Butter to a hot skillet. Add the Tilapia Fillets. Cook for 5 minutes on each side. Sprinkle about 1 Tsp of Cumin on the Tilapia. Add dried Tarragon. 1/4 Tsp of Lime Zest. Once the Tilapia starts to get opaque, break it into chunks. Add fresh chopped Cilantro. Add 1/4 of your favorite Salsa. Squeeze in 1/2 of a Lime’s juice. Mash the Black Beans into a paste. Let the Black Beans reduce down on low heat until they thicken into a paste. Combine chopped Chipotle in Adobo Sauce with shredded Cabbage. If you want more heat, add more chopped Chipotle. 1/4 cup of Sour Cream. Mix it all together. I’m using Tostada Shells. If you “glue” them down with the Black Beans, then you can eat these Fish Tacos with a fork. Cover the Tostada Shell with Black Beans. I know that once you taste these Black Beans, you will think that they are the best Black Beans EVER! Cut some fresh Tomatoes as thick as you like and layer them over the Black Beans. Put a good thick layer of Tilapia on the Tomatoes. Add a nice layer of the shredded Cabbage with Chipotle, Adobo and Sour Cream. Garnish with Lime, Cilantro and Chile De Arbol Peanut sauce.