Crispy Fish Tacos | Emerils.com

Ingredients

• 1 1/2 pounds fresh mahi-mahi, bloodline removed, cut into strips
• 3/4 cup extra-virgin olive oil
• 2 tablespoons toasted coriander seeds,ground
• 2 teaspoons toasted cumin seed, ground
• 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
• 1 cup fresh cilantro leaves, chopped
• 1/2 cup fresh parsley leaves, chopped
• 1 cup finely diced yellow onions
• 2 cloves garlic, minced
• 2 serrano peppers, seeded and minced
• 1 14.5-ounce can seasoned black beans
• 6 to 8 hard taco shells, homemade or store-bought
• 1 cup pico de gallo, homemade or store-bought
• Lime wedges, for serving