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1/4 cup fresh lime juice, (juice of 2 limes)
1 tablespoon olive oil
1 tablespoon cumin powder
1 tablespoon chili powder
1/2 tablespoon oregano
1/2 teaspoon black pepper, freshly ground
1 1/2 pounds halibut steaks (four steaks)
4 flour tortillas (10 inch)
2 cups black beans, canned, or made from scratch
1 cup salsa
1 cup monterey jack cheese, shredded
16 ounces sour cream
In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.
Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4-5 minutes per side or until fish flakes easily when teated with a fork.
While fish is cooking, wrap tortillas in foil and place on grill to heat.
Place black beans in a microwave-safe dish, cover and heat in the microwave.
When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa.
Broiler option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4–5 minutes per side.
For white sauce you can use sour cream with a bit of lime juice.
