Preparation Time: 45 minutes
Serving Size: 4
8 corn tortillas (or flour if you prefer)
vegetable oil for frying
2 tablespoons olive oil
3 fillets Tilapia
1 tablespoon garlic clove, finely chopped
salt and pepper
Black Bean and Corn Salsa
3 cups fresh corn kernels (can use frozen)
2 cans (11 ounces) Black beans
1/2 cup cilantro, finely chopped
1/2 cup sweet onion, finely chopped
1/4 cup jalapeno chiles, stemmed, seeded and finely diced
2 tablespoons fresh lime juice
2 tablespoons seasoned rice wine vinegar
2 tablespoons vegetable oil
1 cup mayonnaise
2 chipotle peppers in adobo sauce, chopped
1. Cut each of the fish fillets into 3 strips that fit into tortillas. Brush them with olive oil. Rub with chopped garlic and season with salt and pepper.
2. Remove beans from can and rinse with cold water in a sieve to remove any sauce. In a mixing bowl combine corn, black beans, onions, cilantro (reserve 1 tablespoon for garnish), jalapeno, lime juice, vinegar, and oil. Stir to thoroughly mix. Season with salt and pepper to taste. Set aside.
3. Place mayonnaise and peppers in a small food processor and process until thoroughly combined and color is consistent. Set aside.
4. You have a choice of deep frying the tortillas Tex-Mex style. Use a taco mold tool to shape the shells. My preference is Mexican style where you lightly oil a comal (Mexican griddle) or a Teflon pan and lightly brown the tortillas on both sides. Place on a plate and cover with a cloth towel. Can be placed in oven on warm until ready to serve.
5. Preheat a Teflon griddle pan (or a frying pan if you don’t have one) on high heat. Place vegetable oil in pan. After 30 seconds, place fish in pan and brown on both sides for 3 minutes per side. Do not crowd pan; it can be done in batches if necessary. Keep first batch in warm oven while making second.
6. Place 1 or 2 pieces of fish on each tortilla, depending on size. Spoon salsa over fish. Place a dollop of Chipolte sauce and garnish with a cilantro leaf or chopped cilantro.