Bean-and-Fish Tacos

  • Prep:
  • Total Time:
  • Servings: 6
Bean-and-Fish Tacos

Source: Martha Stewart Living, November 2012


  • 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


  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.


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