Roasted Fish Tacos | The Chopping Block

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Roasted Fish Tacos with Black Bean Salsa

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Yield: 8 tacos

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Active Time: 40 minutes
Start to Finish: 40 minutes

For this recipe you’ll need:

For the fish:

2 tablespoons grapeseed oil
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 lime, zested
Salt and pepper to taste
Four 5- to 6-ounce flakey fish fillets such as salmon, trout, bass or halibut, boneless and skinless
1/2 red onion, thinly sliced

For the salsa:

One 15-ounce can black beans, drained and rinsed
1/2 cup frozen corn kernels, defrosted
1 jalapeño, minced
2 tablespoons fresh cilantro, rough chopped
Lime juice to taste
Extra virgin olive oil to taste
Salt and pepper to taste

8 corn or flour tortillas, warmed

1/2 cup sour cream

In a small bowl, whisk together the grapeseed oil, ancho chili powder, cumin and lime zest, and season with salt and pepper to taste.
Place the fish and onions in a baking dish or on a parchment-lined sheet tray, and pour the marinade over the fish and onions. Using your hands, make sure the marinade has been evenly distributed. Allow to marinate for at least 30 minutes or up to 2 hours, refrigerated.
Preheat the oven to 375°.
Roast the fish until it’s just cooked through, 10 to 12 minutes.
While the fish is cooking, prepare the black bean salsa. Place all of the ingredients in a mixing bowl, and season with lime juice, olive oil, salt and pepper to taste.
Once the fish is done, use a fork to flake into bite-size pieces.
Nestle the flaked fish and roasted onions into the warmed tortillas, and top with a spoonful of the black bean salsa. Top with a dollop of sour cream, and serve.