Bean And Fish Tacos Recipes

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EASIEST FISH TACOS, RED RICE AND BLACK BEANS



Easiest Fish Tacos, Red Rice and Black Beans image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 46

3 large fillets of tilapia or other sustainable white flesh fish
About 1 1/2 cups milk
About 1 1/2 cups Wondra superfine flour
Salt and pepper
About 1 1/2 teaspoons or scant half palmful chili powder
About 1 1/2 teaspoons or scant half palmful granulated garlic
About 1 1/2 teaspoons or scant half palmful granulated onion
About 1 1/2 teaspoons or scant half palmful ground cumin
About 1 1/2 teaspoons or scant half palmful ground coriander
Safflower or other neutral oil, for shallow frying
1/2 small to medium white or yellow onion
2 cloves garlic
1 vine tomato
About 2 tablespoons olive oil or neutral oil
1 cup white rice
Salt and pepper
About 1 1/2 teaspoons or scant half palmful pimenton or smoked paprika
About 1 teaspoon chili powder
About 1 teaspoon ground coriander
1 1/2 cups chicken stock or water
One 4-ounce can chopped green chiles
1 cup fresh or frozen green peas
1/2 small to medium onion
2 cloves garlic
1 jalapeno pepper
1 tablespoon olive oil or safflower oil
Salt and pepper
1 teaspoon ground cumin
1 bay leaf
1-inch piece of cinnamon stick
One 15-ounce can black beans, drained of some of the liquid
1 teaspoon cayenne pepper sauce, such as Frank's Red Hot
1 jalapeno pepper
1 red finger or Fresno pepper
1 small red onion
1 large clove garlic
Salt
1 lime
4 plum, Roma or vine tomatoes or yellow vine tomatoes
A small handful of fresh cilantro
1 small head savoy cabbage
1 lime, cut into wedges, plus 1 lime, for juicing
8 to 10 corn tortillas or 4 to 6 flour tortillas
One 15-ounce jar Mexican crema or 1 cup sour cream, in a squeeze bottle
About 3 tablespoons jalapeno hot sauce, such as Tabasco Green Pepper Sauce
Pickled sliced jalapeno peppers, for topping tacos

Steps:

  • For the fish: Cut the fish into 3-by-1-inch batons and place in shallow dish or plastic bag. Cover with milk.
  • Combine flour with salt, pepper and dry spices in shallow dish or metal pan and set aside.
  • Place very large shallow skillet on stove with thin layer (about 1/8 inch) of neutral oil, about 1/4 cup. Place foil-lined tray and wire rack near stove for cooked fish.
  • For the red rice: Peel and finely chop onion and grate or chop the garlic. Grate the tomato.
  • Heat a 2- to 3-quart saucepot over medium to medium-high heat with oil, 2 turns of the pan; add onions and garlic and stir a minute or 2, then add rice and salt, pepper and spices. Stir a minute or 2 more, then add stock and chiles and bring to boil; cover and reduce heat to low. After 12 minutes or so, add peas and tomatoes and cook 3 to 4 minutes more until rice is just tender. Let stand a few minutes, adjust salt and pepper, fluff with fork.
  • For the black beans: Peel and finely chop the onion and grate or chop the garlic. Seed and finely chop the jalapeno pepper.
  • Heat oil in a skillet, 1 turn of the pan, over medium-high heat; add onions, jalapeno and garlic, salt and pepper, cumin, bay and cinnamon. Stir a minute or so, then add about 1/2 cup water and let it absorb. Add black beans and hot sauce, then reduce heat to medium-low and simmer until ready to serve.
  • For the pico de gallo: Seed and finely chop chile peppers, put in a bowl and wash hands. Finely chop and add half an onion; reserve the rest. Add grated or chopped garlic, salt, juice of 1 lime. Seed and chop tomatoes; add to bowl. Chop and add cilantro; toss.
  • To serve: Halve the cabbage, remove core and very thinly shred; reserve the other half for another use.
  • When rice and beans are about ready, heat skillet with oil over medium-high heat. Remove fish from milk and shake off excess, then coat fish in flour. Fry to crispy and brown, then remove to rack and serve with lime wedges.
  • Char tortillas over gas burner or in a stainless pan preheated over high heat to blister and soften.
  • Build tacos: Tortilla, fish, cabbage, pico, crema, hot sauce and pickled jalapenos. Add juice of 1 lime to beans. Serve tacos with rice and beans.

BEAN-AND-FISH TACOS



Bean-and-Fish Tacos image

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

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

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.

FISH TACOS WITH CABBAGE, JICAMA, AND BLACK BEANS



Fish Tacos with Cabbage, Jicama, and Black Beans image

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

1 tablespoon canola oil, plus more for baking sheet
12 six-inch white-corn tortillas
2/3 cup plain low-fat yogurt
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/4 to 1/2 teaspoon hot pepper sauce
Coarse salt and black pepper
1/4 green cabbage, cored and shredded (about 1 pound)
1/2 jicama, peeled and cut into matchsticks
11/2 pounds tilapia, cut into 3/4-inch strips
1 large egg
1 cup plain dry bread crumbs
1 can (15 ounces) black beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

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.

BEAN-AND-FISH TACOS RECIPE - (4.3/5)



Bean-and-Fish Tacos Recipe - (4.3/5) image

Provided by á-32809

Number Of Ingredients 13

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 lbs. 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

Steps:

  • 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.

QUICK AND EASY FISH TACOS



Quick and Easy Fish Tacos image

You can serve these delightful tacos with a tossed salad and french fries, or just throw it all together for a quick and tasty snack. If you use salsa and tartar sauce, you can make it ahead or use store-bought.

Provided by Chris

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 10

Number Of Ingredients 6

30 breaded frozen fish sticks
½ cup vegetable oil
10 corn tortillas
½ pound finely shredded red cabbage
¾ cup tartar sauce
¾ cup salsa

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
  • Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
  • Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 25.7 g, Cholesterol 21.1 mg, Fat 28.6 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 4.9 g, Sodium 428.2 mg, Sugar 3.2 g

EASY FISH TACOS RECIPE BY TASTY



Easy Fish Tacos Recipe by Tasty image

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

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

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

BEEF & BEAN TACOS



Beef & Bean Tacos image

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

1 pound ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/4 cup water
2 teaspoons chili powder
12 taco shells, warmed
Optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese

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 :

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From insanelygoodrecipes.com


23 FISH, SHRIMP, AND SEAFOOD TACO RECIPES | EPICURIOUS
2017-05-05 Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate ...
From epicurious.com


WHAT TO SERVE WITH FISH TACOS (16 COMPLEMENTARY SIDE DISHES)
2021-05-14 16. Watermelon salad. This salad offers the right balance of sweet and savory taste that creates a harmonious and filling flavor when combined with fish tacos. Tweaking the ingredients makes this recipe a bit fun. Include cherry tomatoes, cucumbers, red onions, corn, or any vegetable to your liking.
From cookingchew.com


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