Recipe courtesy of Cindy Hutson
and
Sara Mair
Crispy Fish Tacos
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 538
- Total Fat
- 32
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 8
- Sugar
- 4
- Protein
- 34
- Cholesterol
- 44
- Sodium
- 724
- Total: 45 min
- Active: 30 min
Ingredients
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
Directions
- 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.
- 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.