I love me a fish taco. And once someone finally let me in on the secret of fixing fish tacos in a hurry at home, they went on my regular rotation. The secret? Grocery store freezer case fish sticks. Get the good quality -- none of your "best value" stuff here -- do Gorton's, or Mrs. Paul's, and the extra crispy is best. Cook in the oven, or fry if you're not worried about saturated fats. But do top with this luscious black bean and corn salsa, which is a mainstay in my refrigerator all year round. Sorry I don't have a pic, but it's such a ubiquitous part of my menu I don't think I've ever photographed it! —Kayb
Black bean and corn salsa
can black beans, drained and rinsed
ears corn, roasted and kernels cut off, or 1 can whole kernel corn
jar fire-roasted red peppers, diced
neutral flavored oil (I use canola)
recipe black bean and corn salsa
2-oz fish sticks
juice of one lime
In This Recipe
Combine beans, corn, seasonings, lime juice and salad oil. Set aside.
Cook fish sticks according to package directions or your preference. Err on the side of extra crunchy coating.
Blend avocado with lime juice, salt and cayenne.
Assemble tacos. Spread guacamole in taco shell; top with fish stick, spoon black bean and corn salsa on top.
Eat immediately, with prodigious quanties of Negro Modela Especial beer!
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!