Mahi-Mahi Fish Tacos with Black Beans and Rice

Mahi-Mahi Fish Tacos with Black Beans and Rice

Serve with guacamole and a Mexican salad.

Ingredients:
2 to 4 cups jasmine, brown or wild rice
1 to 2 cans black beans
2 to 5 mahi-mahi fillets
Blue corn chips
White corn tortillas
Shredded cheese (dairy or plant-based)
Salsa
1/4 green cabbage, thinly sliced
Olive oil
Sea salt
Juice of 1 to 2 limes
Fresh cilantro, chopped

Directions:
1. If the fish is frozen, thaw the fillets in a sink of cool water, about 15 minutes.
2. Cook the rice in a rice cooker or pot.
3. Preheat the oven to 350°F.
4. Rinse the beans, cover with water in a medium pot and bring to a boil over medium-high heat.
5. Place the fish in a baking dish, drizzle with a little oil and season with salt, lime juice and cilantro. Cover with foil and bake 20 minutes.
6. Season the beans with salt and cilantro, simmer 5 minutes more and remove from the heat.
7. Break the fish into small pieces.
8. Set out the rice, fish, beans, cabbage, cheese, salsa, tortillas and chips for everyone to build tacos.

Variation:
Use plant-based taco crumbles instead of fish, warmed in a pan with a little vegetable broth.