Baja Fish Tacos with Black Bean Soup

My wife and I were fishing around for tonight’s dinner in the deep freezer and netted a couple of zipper bags of assorted white fish fillets. Today’s catch was haddock and halibut.  A survey of the Red Kitchen pantry and fridge produced corn tortillas, canned black beans, panko bread crumbs, veggies, and Smokin’ Texas Gourmet seasoning blends, pepper sauces and salsas.  We had the perfect ingredients for healthy and delicious Baja Fish Tacos with Black Bean Soup. To time everything right, make the fish tacos while the black bean soup is simmering.

Ingredients

Black Bean Soup:

1/2 cup olive oil

3 slices prosciutto or bacon (optional)

1 cup sweet onion, rough chopped

1 tomato, cubed

2 garlic cloves, minced

1 teaspoon Smokin’ Texas Gourmet Garlic, Salt and Pepper

1/2 teaspoon dried thyme

1 1/2 teaspoons dried oregano

1 (29-ounce) can black beans, not drained

1 (15-ounce) can black beans, drained

1 1/4 cups water

1/2 teaspoon Smokin’ Texas Gourmet Southwest Chipotle Seasoning

1/4 lime, cut into a wedge

2 tablespoons fresh cilantro, chopped

1/2 cup fat free half and half

Soup Garnishes (optional):

Smokin’ Texas Gourmet Pepper Sauce

Low-fat sour cream

Fresh cilantro, chopped

Fresh green onion, minced

Avocado slices

Baja Fish Tacos:

3/4 pound fresh fish fillets, like halibut, haddock or cod, skinned and cut into strips

6 ounces panko bread crumbs (Gluten Free Tip: There are gluten free panko bread crumbs available at most health food stores)

1 tablespoon Smokin’ Texas Gourmet Garlic, Salt and Pepper

1 tablespoon Smokin’ Texas Gourmet Southwest Chipotle Seasoning

2 eggs

2 tablespoons fat free half and half

Canola oil for frying

8-12 corn tortillas

Taco Garnishes (optional):

Lime wedges

Avocado slices

Shredded lettuce, tomato, cilantro, or onion

Smokin’ Texas Gourmet Salsa

Smokin’ Texas Gourmet Pepper Sauce

Directions

Prepare the black bean soup. In a medium soup pot, heat the olive oil. Cook the prosciutto over medium heat and remove from oil once crisp, about 5 minutes.

Drain on a paper towel, chop, and set aside for garnish. For a vegetarian soup, skip the meat and begin by cooking the onion in the oil.

Add the onion to the heated oil and cook for one minute. Add garlic, 1/2 teaspoon Smokin’ Texas Gourmet Garlic Salt and Pepper, and thyme. Stir and cook until translucent and slightly browned, about 4 minutes.

Stir in the cubed tomato and cook down for a few minutes.  Add the oregano, the other 1/2 teaspoon of Smokin’ Texas Gourmet Garlic Salt and Pepper, black beans, water, and Smokin’ Texas Gourmet Southwest Chipotle Seasoning.

Simmer the soup uncovered on low to medium heat for 20 minutes, stirring occasionally.  The soup should be reduced by at least 1/3 once it is finished.

Take the soup off the heat and let cool for about 10 minutes. Blend the soup in a food processor or blender until mostly smooth.

Put the soup back in the pan, add lime and cilantro, and reheat. Add the fat free half and half and heat through.  Garnish with your favorite toppings before serving.

Prepare the fish tacos. Heat the canola oil in a frying pan.

Mix together the panko bread crumbs and Smokin’ Texas Gourmet seasonings in a bowl. In a separate bowl, beat together the eggs and fat free half and half. Dip the fish strips in the egg mixture and then dredge in the seasoned panko bread crumbs.

Fry the fish fillets until browned, about 2 to3 minutes on each side. Drain the fillets on a rack.

Assemble the fish tacos. Warm the corn tortillas by wrapping in a slightly damp paper towel and heat in the microwave for 20 seconds. (Cooking tip: The Corn-n-Tater Microwave Cooking Bag by Home Cooked Shortcuts works great as a tortilla warmer!  www.homecookedshortcuts.com)

Layer the warmed tortillas with a few fish strips, a squeeze of fresh lime, and your favorite garnishes. Serve with the black bean soup.

Until next time…we’ll keep “making homemade happen™” for you and your family!