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.
Recipe courtesy of Chef Cindy Hutson and Chef Sara Mair, Ortanique on the Mile, Coral Gables, Florida