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!