Crispy Fish Tacos with Cilantro Lime and Black Bean Brown Rice

Crispy Fish Tacos with Cilantro Lime and Black Bean Brown Rice

Who wants some crispy fish tacos?! We have a friend who had caught a lot of walleye this year and he gave us some to try. Thanks Sol!

It's a very mild firm white fish that makes great fried fish tacos! I used a mixture of cornmeal and flour to give the fish a crunchy coating then topped it with a light cilantro lime Greek yogurt and lots of fresh shredded carrots and cabbage. The rice is simple to make and has great pop from the fresh green onion, cilantro and lime stirred in just before serving.

I shredded a large carrot and 1 1/2 cups cabbage then squeezed half a lime into it and seasoned it with a little sugar. Check out my recipe for Mexican Cole Slaw for more details.

I also mixed the juice of half a lime and 3 Tablespoons of minced cilantro into 1/2 cup of Greek yogurt for a sauce to drizzle on these yummy tacos.

For the fish, I mix equal parts of cornmeal and all purpose flour together with an egg, Old Bay Seasoning and some skim milk whisking it together well.

The batter should be free of lumps with the consistency of thick pancake batter.

After rinsing and drying the fish with paper towels, I dredge the fillets in the cornmeal batter and slip them into a deep fryer preheated to 350 degrees to fry for about 4-5 minutes or until they are golden brown.

I place them on a baking sheet lined with parchment and keep them warm in the oven at 200 degrees until we're ready to assemble our tacos.

Before I make the fish I start cooking some rice. This is a nice chewy brown rice that I make in a pot on the stove top. You can use any rice you like. For more complete instructions, click on my recipe for How to Make Jasmine Rice in a Pot.

When making brown rice just add 5 to 10 minutes to the cooking time and you may need to add a few more tablespoons of water if the rice isn't quite done, as I describe in my recipe for making jasmine rice.

White rice is brown rice that has been milled to remove the bran and much of the germ, reducing fiber and nutrient content. This means brown rices are a little bit harder and more dense than the white rices like jasmine. It takes just a little more water and time to cook.

After the brown rice is cooked and fluffed with a fork, I have about 3 cups of rice. I stir into it, one can of rinsed and drained black beans, 1/4 cup chopped cilantro, 1/4 cup chopped green onion and fresh lime juice to taste. I use 1/2 to one whole lime for this recipe. It depends a lot on how juicy that lime is.

Rinse the beans in hot water and add them to the hot rice along with the herbs and lime juice and it's done. If you would like the beans to be more cooked, add them to the pot along with the rice when you begin simmering it. You can also add a teaspoon or two of chicken soup base or bouillon to the water when you start the rice to give it added flavor.

Now it's time to make those tacos! I like to warm the tortillas on a large flat cast iron pan for just 30 seconds on each side then fill with the fried walleye, Mexican Cole Slaw and and drizzle with the Cilantro lime yogurt. Serve with the fresh bright rice on the side and extra lime wedges.

Cheers!

~Melisa

Crispy Fish Tacos with Cilantro Lime and Black Bean Brown Rice

Ingredients

1 large carrot

1 1/2 cups shredded cabbage

2-3 limes

1 bunch cilantro

1/4 cup chopped green onion

3 cups cooked rice

1/2 cup Greek yogurt

1 14 oz can black beans

1/2 cup cornmeal

1/2 cup all purpose flour

1 egg

2 teaspoons Old Bay Seasoning

1/2 cup skim milk

corn or flour tortillas for serving

Method

For the Taco Veggies:

Make my recipe for Mexican Cole Slaw.

For the Sauce:

Mixed the juice of half a lime and 3 tablespoons of minced cilantro into

1/2 cup of Greek yogurt.

For the Rice:

Stir together 3 cups of hot cooked rice, one can of rinsed and drained black beans, 1/4 cup chopped cilantro, 1/4 cup chopped green onion and fresh lime juice to taste.

Tip: Rinse the beans in hot water and add them to the hot rice along with the herbs and lime. For more thoroughly cooked beans, add them to the pot with the rice when it starts to simmer. Be sure to rise them first.

For more complete instructions on how to cook rice in a pot, read my tips on cooking brown rice above and click on my recipe for How to Make Jasmine Rice in a Pot.

For the Fish:

Mix 1/2 cup each, cornmeal and all purpose flour together with an egg, 2 teaspoons Old Bay Seasoning and about 1/2 cup skim milk whisking it together well. The batter should be free of lumps and like thick pancake batter.

After rinsing and drying the fish with paper towels, I dredge the fillets in the cornmeal batter and slip them into a deep fryer set to 350 degrees to fry for about 3-5 minutes or until they are golden brown.

Place them on a baking sheet lined with parchment and keep them warm in the oven at 200 degrees until you are ready to assemble the tacos.

Assemble the Tacos:

Warm the tortillas on a large flat cast iron pan for just 30 seconds on each side then fill with the fried walleye, Mexican Cole Slaw and and drizzle with the Cilantro lime yogurt. Serve with the fresh bright rice on the side and extra lime wedges.

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Copywrite © 2019 by Melisa Smith