Fish Tacos and Refried Beans

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At last this post is up. Although this was a quick weeknight meal, except for the beans, it took me some time to look through the photos and get my act together.

I made fish tacos, with real fish, for our last oyster party. With tortillas and cabbage left over, I decided it was time to finally use the frozen fish fillets that have been sitting in my freezer for a couple of months.
As soon as I got home, I got started on the beans. I used Peruvian beans, a few cloves of garlic, peppercorns, a bay leave, and lots of water. They cooked for about 2 or so hours. Then I added some Mexican cheese, salt, and mashed them up.
While my beans were cooking, I prepared my two sauces. I made a whole bunch of the red one to use throughout the week.

Sure these weren't as good as the Red Snapper tacos from the previous weekend, but they weren't too bad to a lazy weeknight meal.

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