Apr 24, 2012

Chipotle Fish Tacos (660 cal.)

When in doubt, go with Mexican. That seems to be my mind frame lately. Maybe it's because I can easily incorporate my favorite food, avocado, seamlessly into whatever I'm making. Or maybe it's because I can transform a traditional Mexican meal to please my recent vegetarian or vegan appetite.

I LOVE my pressure cooker! I use it here for the black beans, but if you don't have a pressure cooker, soak your beans overnight with all of the ingredients then cook everything covered for 45 minutes.

Choose whichever fish is wild and fresh at your market. We went with cod for those reasons in addition to its reasonable cost. You could keep this vegan by omitting the fish and cheese since the black beans here make up enough stature. This recipe can easily serve 4-6.

Warning: this is spicy!

Adapted from this Saveur article >>

Black Beans - 
  • 1/2 Spanish onion
  • 1 Tbs olive oil
  • 1-cup dried black beans
  • 1 stalk celery, peeling, cut in half
  • 2 carrots, peeled
  • 2 fresh bay leaves
  • 2 cloves garlic, peeled
  • 1 tsp cumin
  • 1 tsp crushed red pepper
  • 1 tsp dried oregano
  • salt and pepper
  • 3 1/2 cups water
  • 1/2 cup grated queso fresco
In an electric pressure cooker saute onion in olive oil until translucent. Add celery, carrots, bay leaves, garlic, saute additional minute. Add dried beans, seasonings, and water. Cook for 25 minutes, allow for natural steam release. Pick out celery, carrots, garlic, and bay leaves. Drain any excess water if needed. While hot, stir in queso fresco. Set aside.

Cilantro Lime Rice - 
  • 1 jalapeño, seeded
  • 2 Tbs cilantro
  • 1/2 lime juiced
  • 1 Tbs olive oil
  • salt and pepper 
  • 1 cup brown basmati rice
  • 2 cups water
In a food processor combine jalapeño, cilantro, lime juice, olive oil, salt and pepper. Pulse until finely chopped. Add to pot with lid and cook with rice for 2 minutes over medium-heat. Add water and turn heat up to high and bring to boil. Put lid on and leave covered for 25 minutes on medium-low heat. Check for doneness and fluff with a fork. Set aside.

Spicy Baked Fish -
Preheat oven to 400°F. Rub fish with oil and taco seasoning and bake for 10-15 minutes. Remove and set aside.

Chipotle Dressing - 
  • 1/2 cup Greek style yogurt, plain
  • 1/2 cup low-fat Vegenaise or mayonnaise
  • 1 chipotle pepper (in adobo), seeded
  • 2 tsp adobo sauce
  • 2 tsp spicy taco seasoning
Puree everything in food processor until smooth. Set aside.

To Assemble - 
  • 4-6 Gordita style tacos, warmed in dry pan
  • 2 beefsteak tomatoes, chopped
  • 1/4 head of cabbage, shredded
  • 1 avocado, sliced
  • 1 cup corn (could be canned or frozen) 
You could do this any which way you would like. We started with the beans, followed by the rice, then the fish, topped with the tomatoes, cabbage, corn, avocado, and finished with dressing over top.

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