Recipe courtesy of Cindy Hutson and Sara Mair

Crispy Fish Tacos

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 1/2 pounds resh ahi-ahi,loodline emoved, 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 errano eppers, 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


  1. Place the fish in a bowl and toss with 1/4 cup olive oil, the coriander, cumin and some salt and pepper. Toss in 1/4 cup cilantro and 1/4 cup parsley.
  2. 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.
  3. 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.