Broiled Tilapia Fish Tacos with Mexican Black Beans

Wow, I've amassed quite a lot of photos for "posts to write"...this is the third I've written today!! And, I've got at least 3 more to go. At least I'm catching up a little bit. Here's a dinner we made on Saturday. Delicious fish tacos...can't go wrong with these.

Tilapia Fish Tacos with Mexican Black Beans:

fresh natural tilapia filets
olive oil
~1/4 tsp garlic powder
~1/2 tsp chili powder
~1/4 tsp ground cayenne pepper
~1/2 tsp cumin
Kosher salt (I didn't measure...just add it by eye, or salt your fish filets individually)
red cabbage, very thinly sliced (food processor with the shredding disk for this and the carrots is awesome)
carrots, finely shredded
minced green onions
chopped cilantro
store-bought remoulade (Central Market makes their own in the seafood dept.)
optional: crumbled cotija cheese
corn tortillas
lime wedges
Mexican Black Beans

Combine garlic powder, chili powder, cayenne, cumin, and Kosher salt in a small bowl.
Line a baking sheet with foil.
Rinse and dry your tilapia (I worked with 2 large filets that totalled just under a lb.)
Rub the tilapia with some olive oil on both sides of the filets.
Sprinkle each filet with your seasoning mix to your taste and place on lightly oiled sheet pan.
Cover sheet pan and place in the fridge to marinate for ~20 min.

Make the Mexican Black Beans (without the cocoa)

While the beans are cooking, combine the cabbage, carrots, green onions, and cilantro. Mix in some remoulade right before serving on the tacos.

Heat your broiler on high with the rack in the topmost position of your oven.
Place tilapia in the oven and broil for ~4-5 minutes per side if large filets, or until the fish flakes easily with a fork.

Nuke your corn tortillas under a damp paper towel in the microwave to steam and wrap up the fish topped with the slaw and a little cotija cheese in the warmed tortillas. Serve with black beans topped with cotija cheese and more cilantro.