This one has been on my to-do list for quite a while, although I'm not too sure how authentic my version is. Some of the best fish tacos I've had have crispy breaded fish and some sort of slaw. My version skips the breading for the fish and instead of a slaw I threw together a black bean and pepper salad. Oh, I also tossed in some avocado. All of it wrapped up in a whole wheat tortilla tasted pretty darn good.
I kind of made this whole thing up as I went along and most the work is in putting the black bean and pepper salad together. I recommend making it ahead and storing it in the fridge to allow the flavors to mix and mingle. I wasn't paying too much attention to measurements, so here's the gist of what I did...
I diced a 1/2 each of a red, yellow and orange pepper along with approximately a 1/2 of a can of black beans. In a small bowl I combined the juice of 1/2 each of lemon and lime. To that I added a smidge (seriously, like less than a tablespoon) of mayo and a couple tablespoons of chipotle sauce. I whisked it all together and poured it over the beans and peppers. I also chopped up some fresh cilantro and stirred that in the salad. I let it sit in the fridge for thirty minutes or so.
For the fish I used a cod fillet (although I'm sure any white fish would work) and seasoned it with salt and pepper. I cooked it in a hot pan (with some olive oil) for a few minutes on each side until it was cooked through. After removing it from the pan I cut into bite sized pieces and squeezed some lemon over it.
I layered the beans and peppers, fish and some avocado on a whole wheat tortilla and voila! The fist taco was ready to eat. Although different from what I was used to, this version was easy to make and tasted really fresh. I think it's pretty healthy, too.