Summer Vegetable Fish Tacos with Roasted Red Pepper & Sun Dried Tomato Sauce
Summer Veggie Filling Ingredients
4 Radishes, sliced
1/2 cup Corn, fresh or frozen kernels
1 Shallot, sliced
15 oz can Pinto Beans, drained and rinsed
2 cloves Garlic, minced
1/4 Lime, juiced
Pinch sea salt
Black pepper to taste
On medium high heat, sauté garlic and shallots with water or coconut oil until they begin to turn “clear”. Next add the sliced radishes and sauté for about two minutes (if you use water to sauté you will probably need to add more as the vegetables cook so they do not stick to the pan). Lastly add the corn and beans. Sauté all ingredients for about 2 more minutes or until shallots are caramelized. Finish with the juice of 1/4 lime, salt and pepper to coat all ingredients. Place the veggie/bean medley into a bowl to be used to fill your tacos.
2 fish filets of your choice. For these tacos I used tilapia (because thats was the least expensive fish in the case at Whole Foods), but I have also used sole as well as shrimp. If you use shrimp, cook about 8 shrimp per person.
1Tbsp Cajun Seasoning per serving of fish (I use the 365 Cajun spice from Whole Foods)
Preheat the oven to 425 F. Toss raw filets in cajun seasoning. Spray glass baking pan with oil spray. Place seasoned fish on the pan and bake in the oven for about 30 minutes. Fish should easily flake apart with fork. Flake fish into chunks and place into a bowl to be used to fill your tacos.
Super simple, but super delicious.
1/2 cup Sun Dried Tomatoes, rehydrated with water if using dried
1 cup Roasted Red Peppers
1 tsp Raw Honey
Reserved water from rehydrating the sun dried tomatoes OR the water the roasted red peppers were in to thin the sauce
Place all ingredients in a blender. Blend until smooth, adding the reserved sun dried tomato OR roasted red pepper water as needed to obtain desired thickness. Place in a bowl to drizzle over tacos with a spoon.
The salsa used was the Al Pastor pineapple salsa from Whole Foods. Scallions and cilantro, were chopped, jalapeño was sliced and herbed goat cheese crumbled over these tacos to top things off.
**Goes great with a pomegranate margarita!