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
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