Fish Tacos with Black Beans, Avocado and Chipotle Cream

Okay, so I've never had commercially prepared fish tacos in all their batter-dipped, deep-fried glory. I love the idea of them but just haven't sought them out. And I rarely deep fry anything at home. My reason is that it makes a big mess that I'd rather not clean up and uses a ton of oil. (The Brat decided last Wednesday that I wasn't home soon enough to suit him and so he breaded some chicken and deep fried it using most of my brand new bottle of olive oil -- just wrong on so many levels).

This is my easier and healthier version than anything deep fried; the title is pretty much the directions.

Fish Tacos with Black Beans, Avocado and Chipotle Cream

For the Chipotle Cream:
2 chipotle peppers from a small can in adobo sauce, minced
1\2 c sour cream

Stir together and set aside.

For the fish:
1 lb tilapia fillets
3 limes
3 Tbs olive oil
salt and freshly ground black pepper
1 15 oz can black beans, rinsed and drained
2 avocados, diced
flour tortillas

Zest and juice the limes and place in a re-sealable plastic bag or flat dish. Add salt, pepper and olive oil and shake to combine. Add the fillets. Marinate for 30-60 minutes. Drain marinade. Heat a skillet over medium heat and cook the fillets approximately 3 minutes on each side. Remove from heat and flake.

To assemble: Warm tortillas and place some of the beans, flaked fish, avocado and chipotle cream. Wrap as for a burrito.

Variation: Should the avocado and sour cream be a little too creamy, feel free to substitute diced tomatoes for the avocado.

Serves 4.