Fish and black bean corn tacos with pickled red onion

Prep 0 h : 25 m
Cook 0 h : 10 m


  • 425g canned black beans, drained and rinsed

    200g cherry tomatoes, quartered

    ½ cup loosely packed fresh coriander leaves

    2 tbsp olive oil

    190g Greek-style yogurt

    ½ tsp finely grated lime rind

    1 tbsp lime juice

    2 tbsp rice flour

    ½ tsp cayenne pepper

    1 tsp ground cumin

    600g firm white fish fillets, cut into thick strips

    8 mini corn tortillas

    160g finely shredded red cabbage

    1 lime, cut into cheeks

    Pickled red onion

    125ml warm water

    2 tbsp apple cider vinegar

    1 tsp unrefined sugar

    1 small red onion, thinly sliced


  • Preheat the oven to 180°C.

    Place beans, tomatoes, coriander and half the oil in a medium bowl; toss gently to combine.

    Season to taste.

    Combine yogurt, rind and juice in a small bowl.

    Keep aside.

    Combine flour, cayenne and cumin in a medium bowl; season with salt.

    Add fish; toss well to coat.

    Heat remaining oil in a large frying pan over medium-high heat.

    Cook fish in batches, for 3 mins or until golden and just cooked through.

    Drain on paper towel.

    Meanwhile, wrap tortillas in foil.

    Place in oven for 5 mins or until warm.

    Divide cabbage, bean mixture and fish between tortillas; top with pickled onion and yogurt mixture.

    Serve with lime cheeks.

    To make pickled red onion, whisk water, vinegar and sugar in a small jug until the sugar dissolves; season with salt. Place onion in a glass jar or bowl. Pour over the pickling liquid. Cover and stand for at least one hour or refrigerate overnight.