Bean And Fish Tacos Recipe 435 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.

SPICY BEAN TACOS



Spicy Bean Tacos image

Provided by Damaris Phillips

Categories     main-dish

Time 9h35m

Yield 6 servings (12 tacos)

Number Of Ingredients 22

2 cups dried pinto beans
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, finely diced
1 red bell pepper, finely diced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 dried guajillo chile
1/4 teaspoon cayenne pepper, optional
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup grated sharp Cheddar
1 cup fire-roasted tomatoes
1 1/2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
Juice of 1 lime (about 1 1/2 tablespoons)
Kosher salt and freshly ground black pepper
12 crunchy taco shells or warm corn tortillas, store-bought or homemade, recipe follows
2 avocados, sliced
1/2 cup Mexican sour cream (crema)
12 ounces fresh masa

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.

THREE BEAN TACOS



Three Bean Tacos image

Lean, mean, and full of beans, these tasty tacos also feature corn and all of your favorite toppings! A delicious and flavorful taco night recipe perfect for the whole family.

Provided by B&M

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 12

Number Of Ingredients 8

1 (16 ounce) can B&M® Original Baked Beans
1 (15.5 ounce) can Joan of Arc® Light Red Kidney Beans, rinsed and drained
1 (15 ounce) can Joan of Arc® Black Beans, rinsed and drained
1 (11 ounce) can Green Giant® SteamCrisp® Mexicorn®
1 (1.25 ounce) package Ortega® Taco Seasoning Mix
¾ cup water
12 Ortega® flour tortillas, warmed
Queso fresco, lettuce, and red onion for topping

Steps:

  • Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
  • Serve in warm tortillas with your favorite taco toppings.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 45.8 g, Fat 2.1 g, Fiber 6.7 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 732.9 mg, Sugar 6.7 g

SHRIMP AND BEAN TACOS



Shrimp and Bean Tacos image

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

1 pound frozen medium shrimp
1 ½ cups milk, or as needed
1 cup almond flour
1 cup coconut flour
1 tablespoon garlic powder
1 tablespoon ground paprika
salt and ground black pepper to taste
1 cup ranch dressing
3 tablespoons hot pepper sauce (such as Tapatio®)
¼ lime, juiced
2 cups avocado oil
8 (6 inch) corn tortillas
1 tablespoon butter, or to taste
1 (16 ounce) can black beans, rinsed and drained
1 large red onion, diced
1 large tomato, chopped
1 avocado, diced
¼ cup chopped fresh cilantro, or to taste

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

VEGETARIAN BEAN TACOS



Vegetarian Bean Tacos image

I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. -Amanda Petrucelli, Plymouth, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon canola oil
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
4 whole wheat tortillas (8 inches), warmed
Optional toppings: shredded lettuce, shredded cheddar cheese, cubed avocado, sour cream and salsa

Steps:

  • In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

Nutrition Facts : Calories 413 calories, Fat 9g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 774mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 16g fiber), Protein 17g protein.

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)

BLACK BEAN AND BUTTERNUT SQUASH TACOS



Black Bean and Butternut Squash Tacos image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 20

1 1/2 cups refried black beans
1 small butternut squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
8 soft corn tortillas
Pickled Shallots, recipe follows
Cilantro sprigs for serving
3 Serrano chiles, seeds removed if desired, diced
Crema, creme fraiche or sour cream for serving
1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
1 tablespoons mustard seeds
2 teaspoons red pepper flakes
2 teaspoons coarse salt
20 medium shallots, peeled

Steps:

  • Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
  • To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced Pickled Shallots, cilantro sprigs, diced. Serranos, and cream. Roll up and serve 2 per person.
  • Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.
  • Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.

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.

EASY SHEET PAN FISH TACOS



Easy Sheet Pan Fish Tacos image

Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.

Provided by NicoleMcmom

Categories     Mexican Fish Tacos

Time 30m

Yield 4

Number Of Ingredients 23

1 tablespoon chili powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons olive oil
4 (5 ounce) mahi mahi fillets
8 small flour tortillas
1 medium lime, cut into wedges
4 cups coleslaw mix
½ cup finely chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced
2 tablespoons olive oil
1 medium lime, juiced
1 teaspoon red wine vinegar
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 (8 ounce) container sour cream
1 canned chipotle pepper in adobo, finely chopped
1 tablespoon adobo sauce
¼ teaspoon kosher salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
  • Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
  • Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
  • Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
  • While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
  • Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
  • Char tortillas over a gas flame.
  • Remove fish from the oven and flake it with a fork.
  • Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 46.1 g, Cholesterol 128.7 mg, Fat 35.5 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 11.3 g, Sodium 1337.6 mg

CURRIED FISH TACOS WITH BEAN SALAD



Curried fish tacos with bean salad image

Finger food at its best, this dish counts as 3 of your 5-a-day. Give it an extra kick with a hit of chilli, or swap fish for chicken

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 10m

Number Of Ingredients 10

1 ripe avocado , peeled and chopped
juice ½ lemon
½ can kidney bean , rinsed and drained
finger-length cucumber chunk, diced
85g cherry tomato , havled
2 skinless haddock fillets, about 140g/5oz each
1 tbsp plain flour
1 tbsp mild curry powder
2 tsp vegetable oil
4 tacos shells, soured cream and lime wedges to serve

Steps:

  • Mix the avocado with the lemon juice in a bowl. Add the beans, cucumber and tomatoes, then mix well with some seasoning. Slice the fish into thick, finger-length strips and toss in a bowl with the flour and curry powder.
  • Heat the oil in a large non-stick pan, then fry the fish slices for 1 min on each side until cooked through. Serve in the tacos, with the bean salad, soured cream and lime wedges.

Nutrition Facts : Calories 396 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium

FISH TACOS



Fish Tacos image

I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!

Provided by BREESE823

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 19

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded

Steps:

  • To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
  • To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 43 g, Cholesterol 54.3 mg, Fat 18.8 g, Fiber 4.9 g, Protein 17.3 g, SaturatedFat 2.7 g, Sodium 406.5 mg, Sugar 4.5 g

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