Fish Tacos with Green-go Salsa

Green-go Salsa

1 7oz can of verde salsa

1 advocado

2 cloves garlic chopped

2 green onions chopped

1 handful fresh cilantro

2 jalapeños chopped

1 lime juiced

Add all ingredients into a food processor or use an immersion blender and blend until smooth.  Refrigerate for about 20 minutes for flavors to combine.

Fish

1 Halibut Fish Fillet or any white fish of your liking
2 limes juiced
1 tsp cumin
1 tsp pakrika
1 tsp salt
1/2 tsp pepper

Cut Fish into pieces and marinate in mixture for 20 minutes

Batter
1 cup flour
1 tsp salt
1 tsp Cajun seasoning
1 can beer of your choice

Mix beer into flour until it's the consistency of pancake batter, you will not use all the beer.  Drink the rest while cooking :)

Prepare 1 quart of vegetable oil in a nonstick skillet.  Heat over medium high heat until it's 350 degrees.
Dredge fish in flour and then dredge in batter.  Fry fish in hot oil until golden brown, about 5 minutes total.
Drain fish on paper towels

Serve fish tacos in two corn tortillas that have been heated with salsa and fresh shredded lettuce or cabbage.
A side of black beans is nice as well

Black Beans

Take 2 cups of black beans and cover them with water about 2 inches over.  Bring to a boil and boil 3 minutes.  Cover beans, remove from heat and let set 1 hour.
Drain water and rinse beans.  Add more water to cook again, about 1 inch of water over beans.  Bring to a boil and reduce heat to low and cook for 45 minutes- 1 hour until beans are tender. Add 1/2 onion chopped, 4 cloves garlic, 1 Tbs butter, 1 Tbs salt, 1/2 tsp pepper, 1 tsp cumin, and 1 tsp paprika.  Once beans are tender, blend with an immersion blender or food processor until smooth.  Serve hot and enjoy.