Curried Fish Tacos With Bean Salad Recipes

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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 BAJA SAUCE



Fish tacos with Baja sauce image

Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make

Provided by Elena Silcock

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 13

50g yogurt
50g mayonnaise
1 jalapeno chilli
1 garlic clove
1 lime , juiced
small pack coriander
1 tsp fajita seasoning
½ lime , juiced
2 tsp olive oil
20g fajita seasoning
2 cod loins (around 140g each), cut into chunks
8 small corn tortilla , griddled, to serve
8 spoonfuls each curtido and tomatillo salsa, to serve (refer to the method for our recipes)

Steps:

  • To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
  • To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium

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