Blackened Fish Tacos, Low Cal and Delicious!

Wow, did I enjoy the cruise last week.  I didn't miss a meal!  Gordy and I decided that this week and probably next we are going to have to behave.  I sure am going to miss my 2 desserts with dinner and the occasional (almost daily) soft served ice cream.  Last night's dinner was both low cal and delicious!  Fish Tacos with Black Bean Salsa.

 

 I prepared the salsa first by combining black beans and corn with chopped avocado, cilantro and jalapenos.  I whisked together some olive oil, fresh lime juice and red wine vinegar and poured the dressing over the bean mixture.    I seasoned it with a little salt and pepper and set it aside to flavor.  This can be made ahead of time and refrigerated.   I combined equal amounts of sour cream and salsa and set that aside while I prepared the fish. 

I squeezed some fresh lime juice on the fish and sprinkled liberally with blackened seasoning.  I heated my cast iron skillet until it was smoking and seared the fish about 5 minutes per side.  While the fish cooled, I heated whole wheat tortillas in the microwave.  I cut the fish in pieces and placed them in the warm shells. 

Blackened Fish Tacos

3 Tilapia filets (any mild fish would work)
Fresh Lime
Blackening seasoning
Black Bean Salsa (see below)
1/4 cup sour cream combined with 1/4 cup salsa
Cherry Tomatoes, halved
Jalapeno, seeded and chopped
Whole Wheat Tortillas

Squeeze lime over filets, liberally sprinkle with blackening seasoning. Heat cast iron skillet until smoking. Sear filets for about 5 minutes per side, until flaky.  Remove from pan.  Allow to cool for 5 minutes and break up into bite size pieces. While fish is cooling, warm the tortillas in microwave or oven. Top with remaining ingredients to taste.

Black Bean Salsa

2 Tablespoon Olive Oil
4 Tablespoon fresh lime juice
2 Tablespoon red wine vinegar
salt and pepper to taste 
15 ounce can black beans, rinsed and drained
1 avocado, diced
1/4 red onion chopped
2 ears fresh corn (frozen or can corn will work too)
1/4 cup cilantro, chopped
1 jalapeno, chopped (remove seeds and veins for less heat)

Combine olive oil, lime juice and red wine vinegar in small bowl, season with salt and pepper, set dressing aside.  In a larger bowl, combine black beans, avocado, onion, corn, cilantro and jalapeno.  Stir to combine.  Pour dressing over, stir to combine.