Double Decker Fish Tacos

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Marinated and grilled tilapia filets, cabbage, refried black beans, flour tortillas, crispy corn taco shells and an awesome sauce make these tacos so delicious and healthy. The refried black beans add more substance and protein to the fish tacos. Go easy on the jalapenos, you don’t want to overpower the flavor of the rest of the ingredients.

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Steps

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Mix the fish sauce ingredients in a bowl , cover and refrigerate till needed.

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Cut up the tomato and set aside on a small plate.

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In a bowl , mix together the 1 tbs lime juice , 2 tbs olive oil and 2 tsp of minced jalapeno pepper.

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Rinse the fish under cold water , pat dry , place in the bowl and toss to coat , cover with plastic wrap and refrigerate till the grill is hot.

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Heat a gas grill or a charcoal grill to medium-high heat.

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Scrape off any jalapeno particles from the fish and lightly sprinkle chili powder on both sides of the fish , if you wish.

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Oil the grill grate and grill the fish over medium-high heat till the fish flakes easily , turning after 4 minutes , about 10 minutes total cooking time.

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Cut the fish into 8 equal portions , wrap in foil and keep warm in a preheated oven set to 170f.

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Warm each flour tortilla on the grill till soft , wrap in foil and keep warm in the oven.

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Make a fluid assembly line of the ingredients: taco shells , fish , sauce , coleslaw , tomatoe.

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Ingredients

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plain yogurt, mayonnaise, lime juice, jalapeno peppers, capers, dried oregano, ground cumin, dried dill weed, ground cayenne pepper, fish fillets, olive oil, black beans, flour tortillas, taco shells, carrots, diced tomato, cucumber, limes