Crispy Fish Tacos
- 1 1/2 pounds fresh mahi-mahi, bloodline removed, cut into strips
- 3/4 cup extra-virgin olive oil
- 2 tablespoons toasted ground coriander seeds
- 2 rounded teaspoons toasted ground cumin seed
- Kosher salt and freshly ground black pepper
- 1 cup fresh cilantro
- 1/2 cup chopped fresh parsley
- 1 cup finely diced yellow onions
- 2 cloves garlic, minced
- 2 serrano peppers, seeded and minced
- 1 can seasoned black beans
- 6 to 8 hard taco shells, homemade or store-bought
- 1 cup pico de gallo, homemade or store-bought
- Lime wedges, for serving
Saute the onions, garlic and serranos in a medium sauce pot with 1/4 cup olive oil until the onions are soft. Add the black beans including their liquid and bring to a simmer for 2 or 3 minutes. Remove from the heat and pour into a food processor and pulse until fairly smooth. Add the remaining parsley and cilantro, pulse, and place in a bowl.
Add the remaining oil to a saute pan over high heat and saute the marinated fish strips until opaque. Season with salt and pepper. Place a few spoonfuls of the black bean puree in the bottom crease of the shells, then add about 1 1/2 ounces of the cooked fish and 3 teaspoons pico de gallo to each shell. Serve with a lime wedge.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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