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$4.99 per serving
11 likes
Ready in 45 minutes
Spoonacular Score: 94% 
You can never have too many main course recipes, so give Corn-Crusted Fish Tacos With Jalapeno-Lime Sauce and Spicy Black Beans a try. This recipe makes 4 servings with 1112 calories, 57g of protein, and 54g of fat each. For $4.9 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. 11 person have made this recipe and would make it again. It is a good option if you're following a gluten free and pescatarian diet. A mixture of mayo, tomatoes, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is super. Similar recipes include Corn-Crusted Fish Tacos with Jalapeno-Lime Sauce and Spicy Black Beans, Corn-crusted Fish Tacos With Jalapeno-lime Sauce And Spicy Blac, and Fish Tacos with Jalapeno Lime Sauce.
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Sartori Family Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Straw yellow in the glass with whispers of tropical fruit and crisp citrus notes in the nose. The palate is refreshing, crisp and well structured. Ideal on its own as an aperitif, seafood pastas, shellfish, and salads.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).
Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.
Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.
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