On Tap Oil & Vinegar Recipe Detail

Fish Tacos

On Tap Oil & Vinegar Fish Tacos

Ingredients:

Fresh Arugula Pasta Dough:

For the Coleslaw:

For the Fish:

For the Pico de Gallo:

For the Refried Beans:

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.