Fish Tacos & Black Bean Salad

This is a very easy, nutritious meal that (with a little planning) can be thrown together in about 15 minutes. I trade cooking duties with a friend once a week, and this is what I made tonight.

Black Bean & Corn Salad (make early in the day or the night before)
1 can black beans, rinsed
1 cup (or so) frozen whole kernel corn, cooked
2-3 chopped roma tomatoes
.50 purple onion, diced
chopped cilantro to taste

Mix all together, cover and chill.

Fish Tacos
.50 to 1lb halibut filet, no skin or bones (you could substitute any mild white fish)
olive oil
chili powder
lime juice
chopped cilantro
.50 small green cabbage, very thinly sliced
1 avocado, sliced
thin corn tortillas

Heat olive oil, chili powder and lime juice in skillet until hot; add halibut and grind some salt & pepper over all. Sautee until fish breaks apart and most of oil is absorbed. Meanwhile, prepare cilantro, cabbage, and avocado. When fish is done, stir in cilantro. Warm tortillas in the microwave, and serve. To assemble, place a small mound of fish mixture on warm tortilla, top with cabbage and avocado, fold over and enjoy!

ps - Steve likes to top his with salsa; perhaps you will too.