Crispy Fish Tacos
Crispy fish tacos with mahi-mahi, black bean puree, and pico de gallo—delicious and easy from Emeril's recipes.
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Cooking tools:
- Food processor
- Spice grinder
- Saucepan
- Saute pan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Serving platter
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
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