Crispy Fish Tacos

Recipe courtesy Chef Cindy Hutson and Chef Sara Mair, Ortanique on the Mile, Coral Gables, Florida
Show: Emeril's Florida Episode: Miami
TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 to 6 servings


  • 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
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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.


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.



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