Reviews (1) Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 11/30/2012 We have been incorporating more and more legumes into our diet/avoiding meat and this recipe seemed too good to be true. So simple, but incredibly delicious. We froze 2/3 of the cooked beans and will have this again very soon.
Back to Bean-and-Fish Tacos All Reviews for Bean-and-Fish Tacos - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Bean-and-Fish Tacos Recipe Summary prep: 25 mins total: 35 mins Servings: 6
Ingredients Ingredient Checklist 1 Vidalia onion, thinly sliced into rings 2 limes, 1 juiced and 1 cut into wedges Coarse salt 1/3 cup finely chopped scallions (about 6) 3 tablespoons finely chopped jalapeno chiles (about 2) 3/4 cup finely chopped fresh cilantro, plus sprigs for serving 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 3/4 pound meaty fish fillets, such as mahimahi 2 cups cooked beans, plus 1/4 cup cooking liquid 8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving 4 ounces cotija or ricotta salata cheese, crumbled (3/4 cup), for serving 4 radishes, thinly sliced, for serving 1 head romaine lettuce, trimmed and shredded (2 cups), for serving
Gallery Bean-and-Fish Tacos
Recipe Summary prep: 25 mins total: 35 mins Servings: 6
Gallery
Bean-and-Fish Tacos
Bean-and-Fish Tacos
Bean-and-Fish Tacos
Recipe Summary prep: 25 mins total: 35 mins Servings: 6
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 6
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 6
6
Ingredients
Ingredients
- 1 Vidalia onion, thinly sliced into rings 2 limes, 1 juiced and 1 cut into wedges Coarse salt 1/3 cup finely chopped scallions (about 6) 3 tablespoons finely chopped jalapeno chiles (about 2) 3/4 cup finely chopped fresh cilantro, plus sprigs for serving 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 3/4 pound meaty fish fillets, such as mahimahi 2 cups cooked beans, plus 1/4 cup cooking liquid 8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving 4 ounces cotija or ricotta salata cheese, crumbled (3/4 cup), for serving 4 radishes, thinly sliced, for serving 1 head romaine lettuce, trimmed and shredded (2 cups), for serving
Directions
Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.
Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.
Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.
Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.
Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/30/2012 We have been incorporating more and more legumes into our diet/avoiding meat and this recipe seemed too good to be true. So simple, but incredibly delicious. We froze 2/3 of the cooked beans and will have this again very soon.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/30/2012 We have been incorporating more and more legumes into our diet/avoiding meat and this recipe seemed too good to be true. So simple, but incredibly delicious. We froze 2/3 of the cooked beans and will have this again very soon.Martha Stewart Member
Rating: 5 stars 11/30/2012
We have been incorporating more and more legumes into our diet/avoiding meat and this recipe seemed too good to be true. So simple, but incredibly delicious. We froze 2/3 of the cooked beans and will have this again very soon.
Rating: 5 stars
All Reviews for Bean-and-Fish Tacos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bean-and-Fish Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
