Fish + Bean Tacos with Pickled Salsa, Chana Masala

Chana Masala
Christina Meyer-Jax MS, RD

-2 tablespoons canola oil
-2 teaspoons cumin seed
-2 cups purple onion, diced (1 large)
-1 1/2 tablespoons garlic
-minced 1 jalapeno, seeded
-diced fine 1/2 cup ginger root, peeled and grated
-1 (15-ounce) can crushed tomatoes
-2 teaspoons garam masala spice blend
-1/4 cup fresh cilantro
-chopped 3 tablespoons lemon juice
-2 (15-ounce) cans garbanzo beans
-drained 6 ounces filtered water
-1/2 can fire roasted tomatoes
-1 teaspoon sea salt

Heat the canola oil on medium-high heat in a sauce pan. Add the cumin seeds and let sizzle for about 15 seconds; then add the onions. Sauté for about 5-10 minutes, until edges start to brown.

Add jalapenos, garlic, and ginger, and sauté for about 2 more minutes. Add the tomatoes and garam masala and cook until dark and thick, about 10 minutes, stirring often. Add cilantro and all remaining ingredients. Bring to a simmer and cover. Cook on low heat for 5 minutes, stirring often. Season to taste.

Tips & Notes:
Serving Tip: Serve hot over basmati rice, with warm naan bread, or over steamed spinach.

Fish and Bean Tacos with Pickled Salsa
Adapted from:

• 1 pound salmon (thawed if frozen)
• 2 limes, halved
• 1/4 teaspoon garlic powder
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 2 cups fermented purple cabbage and ginger (or traditional slaw)
• 1 (15oz) can S&W® Pinto Beans, 50% Less Sodium (drained, rinsed)
• 8 (6-inch) corn or flour tortillas, warmed

Heat oven to 425°F. Spray shallow baking pan with nonstick cooking spray. Squeeze juice from one lime over fish filets. In small bowl, combine garlic powder, cumin, chili powder and onion powder. Sprinkle seasoning evenly over both sides of fish filets and arrange in pan. Bake 10 to 15 minutes, until fish flakes easily with a fork. Remove from oven and flake fish into bite sized pieces.
Meanwhile, in medium bowl, combine shredded cabbage, pinto beans and juice from remaining lime. Divide fish evenly among warmed tortillas. Top each taco with 1/3 cup of the cabbage-bean mixture. Serve with additional toppings if desired.

Optional Toppings:
• red onion, avocado, cotija cheese, cilantro, sriracha aioli, sour cream