Bean-and-Fish Tacos

Bean-and-Fish Tacos

Photo by David G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Vidalia onion, thinly sliced into rings

  • 2

    limes, 1 juiced and 1 cut into wedges

  • Coarse salt

  • cup finely chopped scallions (about 6)

  • 3

    tablespoons finely chopped jalapeno chiles (about 2)

  • ¾

    cup finely chopped fresh cilantro, plus sprigs for serving

  • 2

    tablespoons plus 2 teaspoons extra-virgin olive oil, divided

  • ¾

    lbs. meaty fish fillets, such as mahimahi

  • 2

    cups cooked beans, plus ¼ 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 (¾ cup), for serving

  • 4

    radishes, thinly sliced, for serving

  • 1

    head romaine lettuce, trimmed and shredded (2 cups), for serving

Directions

1. 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. 2. 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. 3. Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover. 4. Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more. 5. Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.


Nutrition

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