Yields4 ServingsPrep Time15 minsCook Time14 minsTotal Time29 mins
7.75oz½ (15.5-oz.) can black beans, drained and rinsed
½cupfrozen corn kernels, thawed
¼cupdiced fresh tomatoes
1tbspfinely chopped fresh cilantro
¼cupfresh lime juice, divided
3tbspolive oil, divided
4(8-inch) flour tortillas
4(4-oz.) trout fillets
2cupsshredded red cabbage
1
For the salsa, in a large bowl combine the beans, corn, tomatoes and cilantro. Season with salt and pepper to taste. Add 2 tablespoons of the lime juice plus 1 tablespoon of the oil; mix well. Serve at room temperature, or cover and refrigerate.
2
Preheat oven to 375°F. Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on a microwave-safe plate; microwave on HIGH 15 seconds to soften. Press one tortilla round into each of 8 standard-size muffin cups. Bake 10 minutes or until lightly browned. Let cook lightly.
3
Meanwhile, sprinkle fillets evenly with salt and pepper to taste; drizzle with remaining 2 tablespoons lime juice. In a large nonstick skillet heat remaining 2 tablespoons oil over medium-high heat. Cook fillets 2 minutes per side or until fish flakes easily with a fork. Transfer fillets to a platter and flake fish into chunks; discard skin. Fill tortilla cups evenly with cabbage. Top evenly with fish then salsa, and serve.
Make it a meal: Serve with cubed watermelon and feta salad, plus guacamole.
Culinary: How to store fresh herbs Rinse fresh herbs well, and lay on a paper towel. Wrap loosely in paper towel, and place in a zip-lock bag. Store bag of herbs in your refrigerator’s crisper.
Nutrition: Red Cabbage Red cabbage is a low-calorie, fiber-rich vegetable that is an excellent source of Vitamin C. Cabbage only has 22 calories per cup.
Make it Gluten Free: Dependent on using a Gluten Free tortillas.
Ingredients
7.75oz½ (15.5-oz.) can black beans, drained and rinsed
½cupfrozen corn kernels, thawed
¼cupdiced fresh tomatoes
1tbspfinely chopped fresh cilantro
¼cupfresh lime juice, divided
3tbspolive oil, divided
4(8-inch) flour tortillas
4(4-oz.) trout fillets
2cupsshredded red cabbage
Directions
1
For the salsa, in a large bowl combine the beans, corn, tomatoes and cilantro. Season with salt and pepper to taste. Add 2 tablespoons of the lime juice plus 1 tablespoon of the oil; mix well. Serve at room temperature, or cover and refrigerate.
2
Preheat oven to 375°F. Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on a microwave-safe plate; microwave on HIGH 15 seconds to soften. Press one tortilla round into each of 8 standard-size muffin cups. Bake 10 minutes or until lightly browned. Let cook lightly.
3
Meanwhile, sprinkle fillets evenly with salt and pepper to taste; drizzle with remaining 2 tablespoons lime juice. In a large nonstick skillet heat remaining 2 tablespoons oil over medium-high heat. Cook fillets 2 minutes per side or until fish flakes easily with a fork. Transfer fillets to a platter and flake fish into chunks; discard skin. Fill tortilla cups evenly with cabbage. Top evenly with fish then salsa, and serve.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
