Sunday, January 9, 2011

Fish Tacos and Black Bean Soup

We are getting ready for our trip to GLENDALE for the Auburn vs Oregon National Championship. We can't be more excited and hopefully Ryan gets a victory from his team!

I made these Fish Tacos and Black Bean soup the other night and it was delicious.

We loved them and they were pretty easy to assemble from start to finish. A lighter meal is what we needed and this hit the spot. I know a lot of people have started Weight Watchers or South Beach Diets and these would fit nicely into your points allowance or phase 2 program.

Fish Marinating

Close up of the Fish Taco with all the toppings

Fish Tacos

Ingredients: for the fish and cilantro cream sauce
2 limes
3 TBS olive oil
5 TBS fresh cilantro, minced
1/4 tsp cumin
3 cloves garlic, minced or pressed
1 lb white fish (halibut, cod, tilapia)
6 oz nonfat greek yogurt or sour cream
Additional Toppings such as: cherry tomatoes, green onions, cheese, avocado
4-5 flour tortillas


Fish- Combine 2 TBS lime juice, 2 TBS olive oil, 3 TBS minced cilantro, cumin, and 2 garlic cloves in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate for 15-30 minutes.

Cilantro Cream Sauce - while fish is marinating, combine the juice of 1 lime, cilantro, greek yogurt, 1 garlic clove, and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.

When fish has finished marinating, heat the remaining 1 TBS olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Flip the fish and cook on the second side for 2-3 minutes more. Remove to a plate, season with salt as desired and allow to rest for a few minutes. Then shred the fish into bite sized pieces.

Assemble the tacos on flour tortillas with fish, cilantro cream sauce and the toppings of your choice. It is great served along side Black Bean Soup (Recipe Follows)

Ingredients for Black Bean Soup

Black Bean Soup

1 TBS olive oil
4 large garlic cloves, roughly chopped
3/4 C diced carrots (about 2 large carrots)
3/4 C diced celery (2 ribs)
1 C diced onion (about 1 onion)
2 can black beans, rinsed and drained
1 3.5 ounce can green chilies
2 can low sodium vegetable broth
1 tsp salt
1/4 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf.

Heat a large dutch oven on medium high heat. When pan is warm, add the olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes. Add in the black beans, chilies, and vegetable broth. Stir to combine and then add salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for 20-25 minutes or until carrots are tender. Remove from heat and REMOVE bay leaf from soup. Place soup in a blender or you can use an immersion blender if you have one available. Place lid on blender and allow some heat to escape. Puree soup until completely smooth. Squeeze in the juice from one lime and pulse to combine. Serve in bowl and top with desired toppings such as sour cream, chips, grated cheese, fresh cilantro, or a little hot sauce to make it more spicy!

Enjoy your Sunday and be sure to watch the National Championship game tomorrow! War Eagle!

1 comment:

  1. Yummy Kelly! I finally made these and think I may even skip the sauce next time it was so tasty without it too. The avocado is a must with the fish and without the sauce lots of cilantro, very camp tacoish :) Thanks! Angel