What you need:
- 1 lb tilapia fillets (catfish works well, too)
- 3 tbsp fresh cilantro, chopped
- 1 medium red onion, diced
- ½ avocado, removed from skin and cubed
- 1 cup romaine lettuce, chopped
- 7 slices jalapenos, diced
- 1 cup shredded Monterey jack cheese
- 2 tsp black pepper
- 1 16 oz can black beans
- 8 taco sized flour tortillas
- 1 tbsp olive oil
What to do:Note: Parsley is a good substitute if you are cilantro-phobic.
Fire up the grill. Open can of black beans, remove label and place on grill, stirring occasionally. When it’s bubbly, it’s ready. Coat each side of tilapia fillets (1 lb will be about two fillets) with olive oil. Sprinkle pepper and 1 tbsp of cilantro on each side and rub to spread evenly. Use the extra tbsp of cilantro as a topper for the finished tacos. Put fillets on the grill (we usually put ours on a piece of foil because, admittedly, we aren’t that great at keeping our grill super clean.) The olive oil will prevent fish from sticking.
While the first side is grilling, begin chopping the toppers (avocado, lettuce, jalapenos, onion and set aside). Flip the fillets after 3-5 minutes. While the second side is cooking, put as many tortillas on the grill as will fit, and grill each side for about 30 seconds, until slightly browned. After 3-5 minutes, the tilapia should be white and flaky. Let them go for a few more minutes if there are any clear-ish parts remaining. When cooked thoroughly, remove from grill and cut up each fillet into inch-size pieces. Load each tortilla with black beans, fish, cheese and then whatever cold toppers you want. Dribble some salsa on top and close up the tortilla. Of course, Stephania and Colleen always add hot sauce as well.
I can’t think of anything better than sitting in a friend’s backyard or deck (or whatever outdoor space you can find) eating these tacos and drinking a margarita on a hot summer Thursday. Ahh…summer! -Colleen