On Tap Oil & Vinegar Recipe Detail

Fish Tacos

Ingredients:

Fresh Arugula Pasta Dough:

• 8 small corn tortillas

For the Coleslaw:

• 1/4 cup sour cream
• 1 Tbsp Lime Olive Oil
• 1 tsp Peach White Balsamic Vinegar (or Pineapple White Balsamic Vinegar)
• 1 bag coleslaw mix

For the Fish:

• 1 lb. tilapia fillets
• 1 Tbsp Cilantro and Roasted Onion Olive Oil
• 2 tsp Metropolitan Chef White Fish Rub

For the Pico de Gallo:

• 1 medium Tomato, diced
• 1 onion, finely chopped
• 1/2 of a fresh jalapeno pepper, seeded and chopped
• 1 Tbsp Cilantro and Roasted Onion Olive Oil
• 1 green onion, finely chopped
• 1/2 tsp garlic powder
• 1/8 tsp salt
• 1/8 tsp pepper

For the Refried Beans:

• 1/2 lb. dried black beans
• water
• 1/2 tsp Oregano Balsamic Vinegar
• 1 medium onion, half minced and 1/2 whole
• sea salt
• 3 Tbsp Garlic Olive Oil
• 3 Tbsp Butter Olive Oil

Directions:

Coleslaw:

Mix first 3 ingredients together and toss with coleslaw mix. Set aside.

Fish:

Combine Cilantro and Roasted Onion Olive Oil with rub; add fish and toss to coat. Place in a hot frying pan and cook until fish flakes easily.

Pico de Gallo:

Combine ingredients in a bowl and refrigerate for 30 minutes. Serve fish on corn tortillas with guacamole, coleslaw and Pico de Gallo.

Refried Beans:

In a large pot, cover the beans with cold water by at least 2 inches. Add Oregano Balsamic and the whole onion half. Bring to a boil, reduce heat and simmer until beans are very tender, about 1 to 2 hours. In a large skillet, heat Garlic and Butter Olive Oils and add minced onion. Cook until translucent and lightly golden. Stir in beans and cook for 2 minutes. Add 1 cup of reserved bean cooking liquid. Using a potato masher, mash the beans to make a chunky puree. Season with salt and serve.