Fish and black bean corn tacos with pickled red onion
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.
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.