Recipe courtesy of Cindy Hutson and Sara Mair

Crispy Fish Tacos

  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 to 6 servings
Save Recipe


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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Crispy Fish Tacos

Crispy Fish Tacos

Fish Soft Tacos with Pico De Gallo-Black Bean Sauce

Southwestern Crispy Fish Taco Salad

Fish Tacos with Ramen and Chayote Slaw

Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice