15 Minute Cod Fish Tacos with Black Beans

Total Time:

15 minutes

Serves:

3 Servings

Category:

20 min or less, Seafood

Level:

Share this Recipe:

Easy

Recipe Description

These fish tacos are fresh, flavorful, and come together quickly with spiced cod, warm black beans, creamy avocado, and crunchy slaw. Perfect for a weeknight dinner, they’re easy to make and bursting with Mexican-inspired flavor.

Ingredients

1 box (6.4 ounces) Rice-A-Roni Mexican Style
2 small fillets cod
2 teaspoons cumin (divided)
1 teaspoon chili powder
1 can (16 ounces) black beans
¼ cup water
Corn tortillas
Taco fixings: shredded coleslaw, salsa of choice, avocado
Fresh cilantro

Preparation

Cook the Rice-A-Roni according to package directions and set aside.
Season both sides of the cod fillets with salt, pepper, 1 teaspoon of cumin, and the chili powder.
Heat a drizzle of olive oil in a skillet over medium heat. Add the cod fillets and cook until seared and flaky, breaking them into smaller chunks as they cook. This should talk 8-10 minutes.
In a separate pan, heat a drizzle of olive oil. Add the black beans, 1 teaspoon of cumin, and ¼ cup of water. Stir and cook over medium heat for about 6 minutes, until warmed through and slightly softened.
Warm the corn tortillas in a dry skillet, in the microwave, or over an open flame.
To assemble, add a small handful of shredded coleslaw to each tortilla. Top with a spoonful of salsa, a few slices of avocado, a portion of the cooked fish, and a sprinkle of fresh cilantro.
Serve immediately with the rice on the side. This recipe makes about 6 to 7 tacos.