To all my THP amigos... Peace, Love and FISH TACOS!
I used regular ol' black beans out of a can (BORING!), so they went on the stove with onion, garlic, red jalapeno, Southwest Spice mix and extra cumin, salt. Simmered and smashed them all up to make a nice refried-bean-thing.
Ingredients for the SALSA-
local yellow heirloom tomato, local peach, fresh lime juice, purple onion, home grown fatali and red jalapeno, orange habanero, local cilantro, local garlic, and a twist of salt.
Just slap-chopped and diced it all up, give it a little stir...done.
Fresh Ling Cod, panko crumbs, SW Spice mix, dried red pepper blend (red habs, bhuts, cayennes and other chiles from last years grow), S&P. Dip the cod pieces in a milk and egg wash and then coat the pieces in the spiced up Panko crumbs. Give it a nice fry in hot oil and let 'em drain for a few minutes on paper towels.
Layer the black beans, fish, and salsa onto the tortilla, drizzle with a little Crema Mexicana, and ENJOY!
ps- SALSA RULES!