The catch of the day is line caught sole just purchased from the local farmer’s market. The summer heat inspires me to make fish tacos, bringing back memories of a Baja roadside taco stand on a hot and dusty summer day.

Total cost per serving: $3.75
Total calories: 425 calories per serving (2 tacos)

Prep time: 30 minutes
Serving size: 2 tacos. Makes 4 servings.

• 1 pound of sole
• 1/2 cup grated Jalapeño jack cheese
• 2 tomatoes
• 1 white onion
• 12 corn tortillas
• Simply Organic fish taco seasoning
• 1 TB olive oil
• 1 16oz can of black beans

Preheat oven 375°. Place fish in a plastic bag. Add 1TB olive oil and massage into fish. Mix fish taco seasoning with 1/4 cup of water. Pour into bag with fish and let marinate for 15 minutes.

Chop onion and sautee in a pan until caramelized. Chop up tomatoes and set aside.

Sautee fish in a pan for 5 minutes on each side or until done. While fish is cooking place tortillas onto a baking sheet and heat for 5-7 minutes. Heat up black beans.

Assemble tacos: Spoon fish onto tortillas. Top with black beans, cheese, onions, tomatoes and your favorite salsa.