Bean And Fish Tacos Recipe 435

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

FISH SOFT TACOS WITH PICO DE GALLO-BLACK BEAN SAUCE



Fish Soft Tacos with Pico De Gallo-Black Bean Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 14

6 ounces cooked fish, such as baked cod
4 flour tortillas
1/2 cup pico de gallo
1 can black beans, drained
1/4 cup sour cream
1/2 teaspoon ground cumin
Mixed stir fried vegetables, recipe below
Lime wedges
2 teaspoons olive oil
1 cup sliced red onion
1 carrot, peeled and thinly sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 bunch asparagus, ends trimmed and spears cut into 2-inch pieces

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)

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.

More about "bean and fish tacos recipe 435"

FISH TACOS RECIPE WITH BEST FISH TACO SAUCE!
Jul 12, 2022 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 …
From natashaskitchen.com
  • 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.
  • To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.


BLACKENED FISH TACOS WITH BLACK BEAN AND CORN SALSA - OUR HAPPY …

From ourhappymess.com
4.9/5 (7)
Uploaded Jul 7, 2023
Category Main Dish
Published Jul 7, 2018


FRIED FISH TACOS DELUXE - RACHAEL RAY
Place the refried beans in small pan or pot with about 1/3 cup water and some hot sauce. Heat the beans and reduce the heat to low to keep them warm. Combine the cabbage with the …
From rachaelray.com


BEEF AND BEAN TINY TACOS - ALLRECIPES
Nov 5, 2024 These beef and bean tiny tacos are made with round corn chips, filled and folded around taco-seasoned beef and refried beans, a super fun party snack. ... Original recipe (1X) …
From allrecipes.com


CRISPY FISH TACOS RECIPE - RACHAEL RAY
Fish, Taco and Chipotle Sauce. 1 ½ pounds Fish tacos sustainable cod or halibut, tilapia or flounder, cut into thin strips 1-11/2 inches by 3 inches, slicing across the fish filets or chunks ; …
From rachaelray.com


FISH TACO AND PINTO BEAN BOWL – THE BEAN INSTITUTE
Add the charred corn, beans, quinoa, red onion, bell pepper, jalapeño, scallions, cilantro and crumbled cotija. Stir gently to combine, season to taste with salt and pepper and set aside. Spray olive oil in a large nonstick skillet over medium …
From beaninstitute.com


THE BEST FISH TACOS RECIPE YOU CAN MAKE AT HOME
1 day ago For the Fish. Vegetable oil for frying; 1 lb white fish filets (e.g., cod, halibut, or tilapia) 1 cup all-purpose flour; 1 cup beer (preferably light beer)
From ncseafood.com


EASY FISH TACO RECIPE - LAUREN'S LATEST
May 9, 2013 Black Beans – one can, rinsed and drained. If you rather use another type of bean here feel free. Sweet Corn ... The Easiest Fish Tacos– The recipe title does not lie, this is a truly easy recipe! […] Short weekends and …
From laurenslatest.com


FISH TACOS WITH BLACK BEAN SALSA - MIDDLEBURY FOOD CO …
Jul 25, 2019 Coat fish with salt, seasoning, & lime juice. Heat 2 T oil in a cast iron skillet over high heat. Once pan is hot, add fish and sear about 2-3 minutes each side. Transfer to a plate and cover to keep warm. In a small bowl, …
From middlebury.coop


BOBBY FLAY'S FISH TACOS WITH MANGO-BLACK BEAN SALSA
Feb 7, 2024 Technique tip: Cook the fish in batches to help regulate the oil temperature. Add the honey, to taste, to balance the sweetness of the salsa. Add the honey, to taste, to balance the sweetness of ...
From today.com


THE BEST BLACK BEAN TACOS (20 MINUTES) | MYRIAD RECIPES
Nov 7, 2024 Step 1: Place a frying pan (skillet) on medium heat and drizzle with a tablespoon of olive oil.Add in your minced garlic and sliced red onion. Fry for a few minutes until slightly softened.
From myriadrecipes.com


THE BEST FISH TACO RECIPE (EASY & HEALTHY) | A MIND …
White Fish: Any white-flesh flaky fish works for the taco meat.Tilapia, Cod, or Haddock are all great options that are easy to find. Freshly caught or defrosted frozen fish work equally well. Seasonings: The rub is key to the flavor of these …
From amindfullmom.com


CRISPY SHEET-PAN BLACK BEAN TACOS - DELISH
Jul 16, 2024 Step 1 Place a rack in center of oven; preheat to 425°. In a large skillet over medium heat, heat 2 tablespoons oil. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally ...
From delish.com


FISH TACO BOWLS WITH CILANTRO-LIME RICE - DISHING OUT …
May 8, 2022 Store: The fish, rice, and black beans should be stored separately from the cabbage and sauce. Place the former in an airtight container and refrigerate for up to 3 days. Reheat: Place the fish, rice, and black beans in a …
From dishingouthealth.com


EASIEST FISH TACOS, RED RICE AND BLACK BEANS - FOOD …
Feb 4, 2022 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.
From foodnetwork.ca


BEST FISH TACOS RECIPE - TASTE OF HOME
Jul 24, 2024 In a shallow dish, combine flour, taco seasoning, salt and pepper. Add tilapia; lightly coat on each side. Heat a large skillet over medium-high heat.
From tasteofhome.com


FISH TACOS RECIPE - COOKING CLASSY
Aug 14, 2019 How to Make Fish Tacos: Make marinade: in a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Briefly …
From cookingclassy.com


BLACK BEAN AND CORN SALSA DIP - COOK2EATWELL
2 days ago Black beans – Canned black beans keep the recipe quick and convenient. Be sure to drain and rinse them to remove excess sodium for a clean, fresh taste. ... It’s a fantastic dip …
From cook2eatwell.com


Related Search