Mexican-Style Fish & Cilantro Sour Cream with Black Beans, Shishito Peppers & Toasted Pepitas

Mexican-Style Fish & Cilantro Sour Cream

with Black Beans, Shishito Peppers & Toasted Pepitas

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This vibrant dish features smoky-spiced wild Alaskan pollock served over a trio of black beans, onion, and shishito peppers—all topped with herby cilantro sour cream and crunchy toasted pepitas (or pumpkin seeds).

Get Cooking

Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Mexican-Style Fish & Cilantro Sour Cream with Black Beans, Shishito Peppers & Toasted Pepitas
Title
  • 10½ oz Wild Alaskan Pollock Fillets
  • 1 15.5-Ounce Can Black Beans
  • 1 Red Onion
  • 2 cloves Garlic
  • 3 oz Shishito Peppers
  • ¼ cup Cilantro Sauce
  • ¼ cup Sour Cream
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Cut off and discard the stems of the peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce, sour cream, and 1 tablespoon of water. Season with salt and pepper. 

Toast the pepitas:
2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt. 

Cook the vegetables & beans:
3 Cook the vegetables & beans:

To the pan of reserved pepita oil, add 1/2 teaspoon of olive oil; heat on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. Serve the cooked vegetables and beans topped with the cooked fish and cilantro sour cream. Garnish with the toasted pepitas. Enjoy! 

Tips from Home Chefs

Mexican-Style Fish & Cilantro Sour Cream

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Cut off and discard the stems of the peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce, sour cream, and 1 tablespoon of water. Season with salt and pepper. 

2 Toast the pepitas:

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt. 

Toast the pepitas:
Cook the vegetables & beans:
3 Cook the vegetables & beans:

To the pan of reserved pepita oil, add 1/2 teaspoon of olive oil; heat on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Cook the fish & serve your dish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. Serve the cooked vegetables and beans topped with the cooked fish and cilantro sour cream. Garnish with the toasted pepitas. Enjoy! 

Cook the fish & serve your dish:
Browse Steps
1 of 4