Fish Tacos with Black Bean and Corn Salsa

Salsa

1 can (15 ounces) corn, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

½ bunch cilantro, finely chopped

2 whole limes, juiced

1 jalapeno, seeded and chopped

½ small onion, finely chopped

Fish

2 cups all-purpose flour, divided

½ cup milk

½ cup plain bread crumbs

¼ cup ground cumin

1 tablespoon chili powder

½ teaspoon cayenne pepper

Salt and pepper

1-2 pounds tilapia, about 4 to 5 whole fillets

1 can (15 ounces) refried black beans

2 limes, quartered

2 avocados, peeled and sliced

½ head lettuce, shredded

½ cup Mexican white cheese

8-10 corn or flour tortillas

For the salsa: Combine corn, beans, cilantro, lime juice, jalapeno and onion, Set aside.

For the fish: In a shallow bowl place 1 cup flour; in another pour the milk, in a third whisk together the remaining flour, bread crumbs, cumin, chili powder, cayenne, salt and pepper.

Cut each fillet down the middle, rinse and pat dry. Dredge each in flour, dip in milk and dredge in seasoned flour mixture. Heat 1/8-inch oil in a pan and fry fish over medium heat until gold brown, about 3 to 4 minutes per side. Drain on paper towels.

In the meantime, warm up refried beans; wrap tortillas in dampened paper towels and warm in microwave 30 seconds.

To serve: Spread refried beans on tortilla, top with fish, avocado, lettuce and cheese. Squeeze lime juice over all, serve with salsa on side or to spoon on top.

Serves four.