Fish Taco Dinner

It was my turn to make dinner for my parents, so I decided to make some fish tacos!  Prep and cooking took about 45 minutes.  The meal- corn tortillas, Spanish rice, cabbage, halibut, salsa, and black beans with green chilies.  This was a quick and tasty meal to prepare with a bag of shredded cabbage, a can of black beans and a small can of green chilies, a jar of salsa, two halibut filets, a box of Spanish rice, and a package of corn tortillas!

The complete meal!

For the black beans and green chilies:

1. Drain and rinse the black beans.  Open the can of green chilies.

2. In a medium pan, drizzle some oil and heat over medium-high heat.  Add the black beans and chilies and cook for 2 minutes or until heated through.

For the rice:

Using a box of Spanish rice, cook the rice according to the package instructions.  The rice burned before it cooked through, but it made for a nice smoky flavor.

For the fish:

1. Thaw two fillets of your choice of fish.

2. Rub both sides of the fish with some olive oil, and season to taste with any seasonings, salt, and pepper.  I used some Seattle Salmon Rub just to see how it would taste on the halibut.

3. In a medium pan, drizzle some oil and cook the fish on each side.  A general rule is to cook fillets for 2 minutes on each side.

4. When the fillets are cooked through, cut it into bite sized pieces.

For the cabbage:

It’s easier to use a bag of shredded cabbage instead of buying a head of cabbage and shredding it on your own.  With bagged cabbage, all you need to do is rinse it before serving.

The finished meal!

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