Food & Cooking Recipes Ingredients Seafood Recipes Bean-and-Fish Tacos 5.0 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 25, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 6 For this flavorful dinner recipe, imbue beans with Mexican flavor by adding cumin seeds, a cinnamon stick, and dried whole chiles before simmering them. Ingredients 1 Vidalia onion, thinly sliced into rings 2 limes, 1 juiced and 1 cut into wedges Coarse salt ⅓ 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 pound 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 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. Rate it Print