Recipe courtesy of Cindy Hutson and Sara Mair
Episode: Miami
Print
Total:
45 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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