Fish Tacos with Seasoned Black Beans

No matter what I am faced with week after week,  there is one thing that remains consistent every Sunday when I find myself standing at the entrance of my local grocery store. “What am I going to eat this week?” It seems as if I am running out of recipes and the same five repeat offenders find themselves back on my plate Monday through Friday. Today I decided to try something a little different.

Everyone that knows me, knows that I love all things fish and seafood. I could easily pronounce myself a bonafide pescatarian if it wasn’t for my pesky beef loving family that I cook for on a regular basis (with love of course!)

After I filled my basket with the necessary ingredients for this weeks sustenance, like every Sunday I found myself too tired to cook anything I had bought once I got home. I needed a quick solution. My options were as follows:

A. Spend more money and order a pizza. Well there was something about the 150.00 that I just spent that made me refuse to do that.

B. Put away all of my delicious bounty and go eat dinner at someone else’s house. This option would of worked great if it weren’t for the fact that I was too tired to leave back out and still had major laundry and project prep to do in preparation for the week.

C. Continue with my original plan and cook something I’d just bought, but choose the easiest and quickest option there was available. So of course, this is what I chose.

I turned on some music and pushed through to the kitchen. I unthawed some Tilapia fillets and proceeded with the following recipe.

2 tablespoons of Olive Oil 

4 Tilapia Fillets

4 Mission Low Carb Soft Taco Wraps 

1 can of black beans

Cabbage 

Pico De Gallo

2 avocados 

Taco Sauce 

I pan seared the tilapia fillets with my usual spices. Salt, pepper, onion powder, and garlic powder. You can use whatever you like. I then heated the olive oil in a pan and seared the fillet on each side for about 5 minutes until they were done.

I placed one fillet on each low carb wrap and began to construct my taco. (I told you this was easy.) I cut up some cabbage and spooned the pico de gallo onto each taco.

 

In a microwave safe bowl, (is anything not microwave safe in 2017?) I poured in the can of black beans, seasoned them with my same favorite spices and a little cumin powder, then heated them in the microwave for a minute or two. I added this to the tacos next. I then cubbed two avocados and spooned the meat  onto each taco.

I finished my taco’s with my favorite taco sauce, (I like the Taco Bell brand), and I was done!  No muss, no fuss, Dinner for two, ready in 10 minutes.