BEAN-AND-FISH TACOS
For this flavorful dinner recipe, imbue beans with Mexican flavor by adding cumin seeds, a cinnamon stick, and dried whole chiles before simmering them.
Provided by Martha Stewart
Categories Seafood Recipes
Time 35m
Number Of Ingredients 13
Steps:
- 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.
SPICY BEAN TACOS
Provided by Damaris Phillips
Categories main-dish
Time 9h35m
Yield 6 servings (12 tacos)
Number Of Ingredients 22
Steps:
- For the spicy pinto beans: Soak the pinto beans in water to cover overnight. Drain and set aside.
- Heat the oil in a large enameled Dutch oven over medium heat. Add the garlic, onion and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, guajillo chile, cayenne if using and enough water to just cover the beans and bring to a boil over medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper.
- Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.
- Remove the guajillo chile from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper.
- For the cabbage: In a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
- For the tacos: To each taco shell or tortilla, add 3 to 4 tablespoons of the spicy bean filling and some avocado slices and cabbage. Drizzle with 1 to 2 teaspoons Mexican sour cream. Serve immediately.
- Roll the masa into twelve 1-ounce balls; cover them with damp paper towels.
- Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
- Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.
FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat grill for high heat.
- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- In a small bowl, combine cayenne pepper, ground black pepper, and salt.
- Brush each fillet with olive oil, and sprinkle with spices to taste.
- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
EASY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime
Provided by Claire Nolan
Categories Lunch
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
- In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
- Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
- Using a fork, break apart the fillets into bite-size pieces.
- Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
- Garnish with cilantro and lime juice.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams
FISH SOFT TACOS WITH PICO DE GALLO-BLACK BEAN SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.
- In a bowl, combine pico de gallo, beans, sour cream and cumin.
- Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side.
- Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft.
- 8 servings (or 4 servings for fish tacos, and leftovers for another dish like Robin's Mixed Vegetable Quiche)
BEEF & BEAN -- OVEN TACOS
Tacos. We love tacos. The kids devour them. They love the crunchy mess. They love the flavors. They love to see how full they can make them. And they love to eat them on their special taco plates. (My mom gave us some for Christmas...GREAT gift!) I love the concept of making tacos in the oven...and melting the cheese over the top of the meat. Then piling on the toppings. I doubled up the beef-bean taco meat and stashed the other half in the freezer...I'm thinking about using it for stuffed peppers. Or another taco night. Or enchiladas. We'll see what kind of inspiration strikes (and what other ingredients I have on hand!) when I pull it out of the freezer in the near future. Below is the "doubled version" recipe for the taco meat. Half it, if you want just for this dinner. Make recipe as is, if you want to freeze some. Or if you have a large family. Or are feeding a lot of boys. You get the picture.
Provided by ElizabethKnicely
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Brown the ground beef with the chopped onion. Once browned, drain well. Stir in the black beans, taco seasoning, diced tomatoes and let simmer for 5 minutes.
- Line up 8 taco shells in a 7x11-inch baking dish.
- Spoon meat mixture into the taco shells. Top with a pinchfuls of cheese. Bake in the preheated oven for 10 minutes.
- Serve Beef & Bean Oven Tacos with side of veggies.
FISH TACOS WITH CABBAGE, JICAMA, AND BLACK BEANS
Tilapia may seem like the star ingredient of this recipe, but it's actually the jicama and cabbage slaw that gives these tacos their depth of flavor.
Provided by Martha Stewart
Categories Seafood Recipes
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 475 degrees. Line baking sheet with aluminum foil; brush with oil and set aside. Stack tortillas and wrap in foil. In a large bowl, stir together yogurt, cilantro, lime juice, and hot sauce; season with salt and pepper. Add cabbage and jicama and toss to combine; set aside.
- Season fish with salt and pepper. Beat egg in medium bowl. Place bread crumbs in a shallow dish. Dip strips of fish in egg, then bread crumbs, pressing crumbs onto fish to adhere. Arrange fish strips on prepared baking sheet and drizzle with 1 tablespoon oil. Bake until golden brown and opaque throughout, 15 to 18 minutes. After about 6 minutes, place tortillas in the oven to warm.
- While fish and tortillas bake, cook beans, cumin, and chili powder in a small saucepan over medium until warmed through, 4 to 6 minutes; season with salt and pepper. Set beans, tortillas, cabbage mixture, and fish on table, and let each diner build his or her own taco.
BEEF & BEAN TACOS
Food won't go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Spoon beef mixture into taco shells; serve with toppings of your choice.
Nutrition Facts :
TINK'S SPICY BEEF & BLACK BEAN TACOS
Getting ready for two weeks of family staying with us I wanted to clean out the fridge to make room for the new ingredients I would be buying. We'd only just had tacos but still had taco stuff to use up so I added the last chipotle pepper & a can of black beans to make tonight's tacos seem different & instead of "Clean out the fridge night, Huh?" I got, "Wow! These are awesome!" I don't want to forget what I did because this flavor blows any taco seasoning or drive through flavors right out of the water. Feel free to substitute ground turkey for the beef and top the tacos with any additional toppings you like or have on hand.
Provided by Tinkerbell
Categories Black Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, toss together lettuce, carrots, cabbage & green onions. Set aside.
- Brown beef in skillet until almost no pink remains, drain (if needed).
- Add garlic, onion & chipotle chili. Cook & stir until no pink remains in beef.
- Add tomato sauce, chili powder, cumin, salt & black beans. Stir to combine & simmer until heated through.
- Warm the tortillas between paper towels or in tortilla warmer in the microwave for about 30 seconds.
- Top tortillas with sour cream, salad mixture, cheese, beef & bean mixture; fold & enjoy!
SHRIMP AND BEAN TACOS
Easy to make shrimp tacos guaranteed to be a hit!
Provided by Jason Barr
Categories Main Dish Recipes Taco Recipes
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Place shrimp in a colander and place colander in a large bowl of cold water. Let shrimp sit, submerged, until thawed, about 15 to 20 minutes.
- Drain shrimp, remove tails and skins, and transfer to a wide, shallow bowl. Add just enough milk to cover shrimp.
- Mix almond flour, coconut flour, garlic powder, paprika, salt, and pepper together in a bowl. Stir ranch dressing, hot pepper sauce, and lime juice together in a separate bowl.
- Take shrimp from the milk and dredge in the flour-spice mixture, pressing firmly until evenly coated. Repeat with remaining shrimp.
- Heat avocado oil in a deep, medium saucepan over medium heat. Lower shrimp carefully into the hot oil in batches. Fry until golden brown and the meat is opaque, about 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
- Heat black beans in a small saucepan over low heat until warm, about 5 minutes.
- While beans are heating, spread one side of each tortilla with a thin layer of butter. Heat tortillas in a skillet over low heat until golden brown, 2 to 3 minutes.
- Layer each tortilla with about 4 shrimp, black beans, diced onion, tomato, avocado, and cilantro, and drizzle ranch sauce over top.
Nutrition Facts : Calories 665.1 calories, Carbohydrate 50.7 g, Cholesterol 93.9 mg, Fat 42.9 g, Fiber 17.1 g, Protein 23.2 g, SaturatedFat 8 g, Sodium 861 mg, Sugar 6.1 g
SPICY BLACK BEAN TACOS
These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 19
Steps:
- In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
- The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
- Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
- To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.
Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium
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- Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
- Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
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