Easy Fish Tacos in 10 minutes

Here's a quick'n easy recipe for fish tacos w/ mango salso.  The recipe is similar to the delicious tacos served at the Cancun restaurant in Berkeley.  

Rockfish cut in 1" chunks
Corn Tortillas
1 oz package of Taco Seasoning
2 Tablespoons of Olive Oil
1 can of black beans
1 mango
salsa or pico de gallo
sour cream
guacamole

Combine fish and taco seasoning in a bowl and mix well.  Preheat olive oil  in a big non-stick frying pan to medium high then add the fish.  Stir gently and cook until the fish turns firm and opaque, but don't overcook.  Cooking time is only about two minutes.

Open and drain one can of black beans.

Fresh homemade salsa/pico de gallo and guacamole is best, but for economy and convenience sake, I bought the good pre-packaged stuff at Costco and simply added one chopped mango to the pico de gallo.

To serve, take one or two tortillas, and in the following order.... add a spoon of sour cream and guacamole, a layer of of black beans, fish, and mango salsa.

Enjoy!

Chuck

Chuck you are the man.  I made fish taco's using your recipe for fried fish. The crispy chunks of fish are great.  I used a mango salsa from bobby flay.  

Jason

A simple recipe for your black beans to turn them into refried beans:

2 cloves of garlic mashed and peeled and
1/4 to 1/2 onion cut in large  chunks.

Throw into medium heated pan that is lightly oiled and in 30 seconds or so toss in beans. Now just stir and mash beans with fork until you like the consistency about 10 minutes or longer.

The flavors are subtle but the beans taste much better. You can mash the beans real good or not so good, your choice. Oh, and when it's done, pick out the onion and garlic, then serve.