Crispy Fish Tacos Recipe

Name: Crispy Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place the fish in a bowl and toss with 1/4 cup olive oil, the coriander, cumin and some salt and pepper.
2
Toss in 1/4 cup cilantro and 1/4 cup parsley.
3
Saute the onions, garlic and serranos in a medium sauce pot with 1/4 cup olive oil until the onions are soft.
4
Add the black beans including their liquid and bring to a simmer for 2 or 3 minutes.
5
Remove from the heat and pour into a food processor and pulse until fairly smooth.
6
Add the remaining parsley and cilantro, pulse, and place in a bowl.
7
Add the remaining oil to a saute pan over high heat and saute the marinated fish strips until opaque.
8
Season with salt and pepper.
9
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.
10
Serve with a lime wedge.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Crispy Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Fish Tacos

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