Tacos de pescado are classic Baja beach fare that have been adopted and adored by Californians. This recipe is given a modern update with Muir Glen Organic Diced Tomatoes and fresh ingredients for these Almond-Crusted Fish Tacos with Black Bean Salsa. Flaky white fish gets coated with seasoned almond flour before being broiled to crispy perfection. Topped with a vibrant black bean and tomato salsa, these tacos are a simple-yet-surprising weeknight meal that comes together and to the table quickly. Pair these gluten-free-optional tacos with a Citrusty White Wine like Imagery’s Riesling and you're good to go!
As this recipe was inspired by laid-back California food, it felt more than appropriate to use some of the best California-based products. Napa Valley Natural Organic White Wine Vinegar from our friends at Stonewall Kitchen gives the Black Bean Salsa a light, smooth, and perfectly tangy flavor that highlights the depth of the Muir Glen Organic Tomatoes. Mi Rancho Corn Tortillas bring the whole dish together for that authentic, beachy vibe we crave all year long!
Click HERE to find Muir Glen Organic Tomatoes at a Whole Foods location near you.
- 1 1/ 2 cups almond flour
- 1 tablespoon chili powder
- 2 tablespoons kosher salt, plus more as needed
- 1 pound cod, or other firm white fish
- 1/ 2 cup mayonnaise
- 1 (28 ounce) can Muir Glen Diced Tomatoes, drained
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup fire-roasted corn, thawed
- 1 cup fresh cilantro, chopped
- 1 clove garlic, grated
- 1/ 2 small Fresno chile pepper, seeded and finely minced
- 1/ 4 cup white wine vinegar
- 1/ 4 cup sour cream
- 6 flour tortillas, or corn tortillas if gluten-free
- 1 lime, cut into wedges, for serving
Line a baking sheet with aluminum foil. Place a wire baking rack over the baking sheet and set aside. Preheat the broiler to the low setting and adjust the oven rack to the middle of the oven. (Note: if your broiler only has one heat setting and one height, just keep a close eye on your fish, as it will cook faster than the listed time).
In a medium bowl, combine the almond flour, chili powder, and 2 teaspoons kosher salt and stir to combine.
Pat the fish dry with paper towel. Brush both sides of the fish with about a teaspoon of the mayonnaise, then coat the fish on all sides with the almond flour mixture. Transfer to the prepared baking rack. Set aside the remaining mayo.
Broil fish until almond coating is nicely golden brown and fish is cooked through and flakes easily with a fork, about 17 minutes. Tent with foil to keep warm.
Meanwhile, make the salsa. Combine Muir Glen Diced Tomatoes, black beans, fire-roasted corn, chopped cilantro, grated garlic, and minced chile in a medium bowl. Add white wine vinegar and season with salt to taste. Set aside.
Make the crema by mixing the remaining mayonnaise with the sour cream. Set aside.
Once cooked through, turn off the broiler and remove the fish from the oven. Wrap the tortillas in foil and place in the oven to warm.
Remove tortillas from the oven and place one piece of fish in each, top with crema, black bean salsa, and lime.