With the warmer weather, I'm starting to crave lighter, summery dishes. Like grilled fish and citrusy slaws and anything with avocado. I cooked dinner the other night for my friend Signe's birthday, and because I just got back from Miami, I decided to try and recreate the super-fresh fish tacos I ate down there. (And Key Lime Pie, but that's for another post!)

I love making tacos for parties, because they are so easy to make, and fun for guests to assemble. I serve everything buffet style, with a stack of warm corn tortillas, some grilled fish (or beef, chicken, or pork), and any toppings that strike my fancy: thinly grated veggie slaw, sliced avocados, pico de gallo, cilantro leaves, or maybe some crumbled cojito cheese. And, of course, plenty of chips, guacamole, and pitchers of margaritas! Signe is a vegetarian, so I made a black bean spread as an alternative to the grilled fish (though I highly suggest using them both).

Since it's still early spring and kale's still out in abundance, I decided to thinly slice some of my favorite dark, leafy greens and mix them with red cabbage and grated carrot. Tossed with a citrusy vinaigrette, it's both colorful and delicious! For an easy, healthy weeknight meal, just skip the tortillas and beans and just serve the grilled fish with the kale slaw. Margaritas optional recommended!

Stay tuned for Part II: Key Lime Pie with Almond Graham Crust!



Serves 4

2 tablespoons olive oil, divided

1/2 red onion, finely chopped

2 large cloves garlic, minced

1 teaspoon cumin

2 cans black beans, drained and rinsed

Salt and pepper, to taste

1 cup water

3 thyme sprigs

2 tablespoons chopped cilantro

Juice of 1/2 lime

For the beans, heat 1 tablespoon olive oil over medium heat in a medium-sized pot. Add the onions and garlic and let cook for 4 to 5 minutes or until translucent. Add the cumin and beans and stir for a couple of minutes to soften. Season with salt and pepper. Add the water and thyme sprigs and bring to a boil. Reduce the heat and let simmer for 10 to 15 minutes, stirring occasionally, until thickened. (The consistency should be like a chunky, thick paste). Stir in chopped cilantro and lime juice. Season with salt and pepper to taste. Serve warm, drizzled with olive oil.

MAKE AHEAD: The beans can be made a day or two ahead; reheat before serving.