Black Bean and Corn Fish Tacos

May 25, 2018

Black Bean and Corn Fish Tacos

Black Bean and Corn Fish Tacos. This dish serves 2 with 4 Tacos altogether. All including our very own Nudespice Hot & Tangy to turn up the heat. What a tasty way to stay healthy! 


Serves 2 (4 Tacos)

  • 1 Large filet white fish (I used .375 kg monkfish)
  • 1 Small Lime (zest and juice)
  • 1 can black beans
  • 1 can sweet corn
  • 1/2 cup chopped coriander
  • 1 jalepeno
  • 1 red bell pepper, chopped
  • 1/4 cup chopped red onion
  • 1 TBS red wine vinegar 
  • 2 TBS olive oil
  • Salt and Pepper to taste
  • 4 whole wheat tortillas
  • 2 TBS Hot & Tangy Nudespice Blend
  • 1 TBS salsa


  • Preheat oven to 200C
  • Marinate fish in 2 TBS Hot & Tangy Nudespice Blend, Lime Zest and 1 TBS olive oil. Place into preheated oven for 15 minutes. 
  • Rinse and dry black bean and corn
  • Place black beans, corn, pepper, red onion, coriander, jalepeno, red wine vinegar, remaining olive oil, lime juice, salt and pepper into a mixing bowl 
  • Warm up tortilla shells in oven
  • Build taco with black bean and corn salad, topped with spicy monkfish
  • Top with salsa and enjoy! 

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