Add minced garlic to the pan and turn the heat to low.
Sautee the garlic for 1-2 minutes until soft and fragrant.
Rinse the white beans and add to the pan.
Turn the heat to medium-low and let the beans simmer for 10 minutes.
Roasted Mexican Spiced Fish:
Marinate the filets in 1 tablespoon olive oil, juice of 1 lime, salt, pepper, smoked paprika, garlic powder, and cumin for 30 minutes.
Line a baking tray with the filets and bake for 10-15 minutes at 400 degrees until just cooked through.
Broil the filets for 1 minute to crisp up the tops.
Cabbage Slaw:
Finely slice the red cabbage and place in a bowl
Combine, mayonnaise, juice of 1 lime, salt, pepper, and red wine vinegar for the dressing.
Dress the cabbage and set aside. (The longer this sits, the tastier it is)
Salsa Verde:
Add spinach, parsley, remaining olive oil, salt, pepper, juice of 2 limes, and tomato into the food processor.
Combine until a smooth sauce is formed.
To serve, add a few spoons of white rice, the white beans, and fish filet on a plate. Add the cabbage slaw, pickled red onions and radishes, and top with splashes of salsa verde. Enjoy!
Recipe by at https://seriousspice.com/fish-taco-plates/