Ingredients

• 1 lb. codfish
• 3/4 cup chicken broth
• 1/4 tsp. ground cumin
• 1/8 tsp. ground coriander
• 1/4 tsp. chili powder
• 1 tsp. fresh minced oregano
• 4 cloves fresh garlic, minced
• 1/2 tsp. coarse salt
• 1/4 tsp. fresh ground black pepper
• 1 Tbsp. fresh lime juice
• 4 Tbsp. vegetable oil, divided
• 8 soft 6-8 inch corn tortillas
• 1 15 oz can black beans, drained, rinsed and mashed
• 2 Tbsp. water
• 1 jar green salsa
• 1 serrano pepper, seeded and finely chopped
• 6 romaine lettuce leaves, shredded
• 3 Tbsp. fresh chopped cilantro
• 3 Tbsp. chopped red onion
• Sour cream
• Chopped fresh herbs; Italian parsley, cilantro and oregano

Directions

In a 12 inch skillet, over medium heat, place fish in chicken broth along with cumin, coriander, chili powder, oregano, garlic, salt and pepper then bring to a boil. Turn off heat, cover, and let rest 5 minutes. When fish is cooked through, and cool enough to handle, remove from skillet, reserving liquid.

Break up fish into bite sized pieces and place in a medium mixing bowl. Sprinkle with lime juice and set aside. In another 12 inch skillet, place a light film of vegetable oil.

Over medium high heat, fry 1 tortilla for 1 minute each side or until toasted. Remove and repeat procedure until all tortillas are fried. Spread each tortilla with mashed beans that have been mixed with the water. Reheat fish in reserved liquid, over medium heat, until warmed through.

Remove from liquid and place fish evenly divided among tortillas. Top each with 2-3 tbsp of salsa which has been mixed with Serrano pepper in a small bowl. Top with lettuce, cilantro, a dollop of sour cream and more fresh herbs. At least 4 servings.

By Kathleen W. from Dothan, AL