Crispy Fish Tacos
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cup
Extra-Virgin Olive Oil1 cup
Cilantro (fresh)1 cup
Parsley (chopped fresh)2 cloves
Garlic (minced)1 can
Black Bean (seasoned)Directions:
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