Chipotle Fish Taco With Spicy Cucumber Black Bean Salsa

By Tess Brown

Chipotle Fish Taco With Spicy Cucumber Black Bean Salsa

YieldMakes 1 serving

C&J Nutrition

INGREDIENTS

    • 5-6 ounce cod or tilapia filet
    • Juice of 1 lime, divided
    • 1/2 teaspoon chopped garlic
    • 1 tablespoon chopped cilantro, divided
    • 2 teaspoons olive oil, divided
    • 1 teaspoons chipotle chili powder (could sub regular chili powder)
    • 1/2 teaspoon cumin
    • 1/4 teaspoon kosher salt, divided
    • 1/4 cup black beans
    • 1 tablespoon chopped red onion
    • 1 tablespoon chopped red pepper
    • 1/4 of an avocado, chopped
    • 1 sprouted grain tortilla, warmed

    INSTRUCTIONS

    1. In a medium bowl, combine 1/2 of lime juice, garlic, cilantro, 1 teaspoon olive oil, chipotle chili powder, cumin, and 1/8 teaspoon salt.

    2. Add fish filet; toss to coat. Cover and let marinate at least 20 minutes, and up to 40 minutes.

    3. In a small bowl, combine black beans, onion, avocado, and red pepper, with 1 teaspoon olive oil, the remaining lime juice, and 1/8 teaspoon salt.

    4. Coat a grill pan with cooking spray and heat to medium-high. Add fish; cook 3 minutes per side. Flake into 1-inch pieces and add to the center of the warmed sprouted grain tortilla.

    5. Top with black bean avocado salsa.