Oshi White Fish Tacos with Frijoles
Servings: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
For the fish:
- 2 Oshi plant-based white fish fillets (thawed overnight in the fridge)
- 1 tbsp neutral oil (for cooking)
- Salt and black pepper, to taste
Frijoles:
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup cooked red beans
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp black pepper
- Salt, to taste
Salsa & assembly:
- Corn tortillas
- 1 tomato, finely chopped
- 1 cup shredded lettuce
- 1/4 red onion, finely chopped
- 1 garlic clove, finely minced
- Pickled jalapeno
- Fresh lime juice
- Salt, to taste
Directions:
1. Prepare the salsa
In a bowl, combine the chopped tomato, lettuce, red onion, and garlic. Season with fresh lime juice and salt to taste. Set aside to let the flavors come together.
2. Cook the frijoles
Heat a small saucepan over medium heat and sauté the diced onion and garlic until soft. Add the tomato paste and cook for about 1 minute. Stir in the cooked red beans and add enough water to lightly cover. Season with cumin, oregano, and black pepper. Simmer until the beans are very soft. Season with salt and mash slightly to create a thick, rustic texture.
3. Cook the fish
Heat the oil in a non-stick skillet over medium heat. Pat the fillets dry and season lightly with salt and pepper. Cook for 3-4 minutes per side, until golden and heated through. Gently break into large flakes.
4. Warm the tortillas
Heat the corn tortillas in a dry pan or directly over a flame until warm and pliable.
5. Assemble
Spread a layer of frijoles onto each tortilla. Top with flaky white fish and a generous spoonful of fresh salsa and pickled jalapeno.
6. Serve
Finish with an extra squeeze of lime and serve immediately.