Suggested Recipes Kidney Bean Recipe

Modified Redbook's Fish Tacos with Dark Red Kidney Beans

sauce

1/2 cuplow fat mayonnaise

1 chipotle chili in adobo sauce

tacos

3 tbsp all purpose flour

1/3 cup yellow cornmeal

1/2 tsp salt

2 large white eggs

2 tbsp canola oil

1 lb talapia fillets, cut into 24 (3x1 inch) pieces

12 soft taco-size flour tortillas

3/4 cup shredded red cabbage and carrots combined (or bagged cole slaw veggie mix)

3/4 cup fresh salsa

3/4 cup shredded reduced-fat Colby Jack cheese

2 cups packaged Spanish rice, cooked

2 cups cooked dark red kidney beans

Directions

Sauce: In a blender, combine mayo and chile; pulse until blended

Tacos: In a shallow bowl, combine flour, cornmeal, and salt. In another shallow bowl, whisk egg whites.

Heat 1 T of the oil in a large nonstick skillet. Dip 12 of the fish pieces in the egg, then the flour mixture, and tap off excess. Cook fish until golden brown, about 4 minutes, turning once. Move fish from skillet onto paper towels to drain. Heat the rest of the oil and repeat with remaining fish.

Place tortillas on microwave-safe dish; cover with paper towels and microwave 30 seconds to soften.

Divide fish among tortillas; top each taco with 1t sauce, 1T cabbage-carrot mixture, 1T salsa and 1T cheese. Serve with 1/2 cup each dark red kidney beans and rice