Martha Stewart Bean-and-Fish Tacos

Martha Stewart bean-and-fish tacos turn flaky mahimahi, seasoned pinto beans and a bright scallion-cilantro rub into a fresh, crunchy dinner ready in 35 minutes. Try this easy weeknight fish taco dinner for summer cookouts or family dinner night, since it's broiler-cooked and loaded with toppings.

Rub the fish with the scallion-cilantro oil right before it goes under the broiler, because that herb crust is where most of the flavor comes from. Skip it and the fillets taste plain next to the beans.

Martha stirs a spoonful of the same scallion-cilantro mixture into the hot beans, so the fish and the beans taste connected. The Vidalia onions also soak in lime juice first, which turns them into a quick tangy pickle without any cooking.

Martha Stewart Bean-and-Fish Tacos

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

380

kcal

Herb-crusted fish broils until opaque and flaky, then lands on warm corn tortillas with lime-seasoned beans. Crisp radishes, lettuce and salty cotija cheese add crunch and contrast in every bite.

Ingredients

• 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 ¼ 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 (¾ cup), for serving
  

• 4 radishes, thinly sliced, for serving
  

• 1 head romaine lettuce, trimmed and shredded (2 cups), for serving
  

• lime wedges
  

Directions

• Prep the onions: Preheat the broiler with the rack 8 inches from the heat. Toss 1 sliced Vidalia onion with the juice of 1 lime and a pinch of salt. Let it stand at least 10 minutes and up to 1 hour.
• Make the herb mixture: Mix 1/3 cup chopped scallions, 3 tablespoons chopped jalapenos, 3/4 cup chopped cilantro, a pinch of salt and 2 tablespoons olive oil. Move 1/2 cup to a small bowl and stir in the remaining 2 teaspoons oil, then set the rest aside.
• Rub the fish: Rub the oiled herb mixture from the small bowl all over 3/4 pound of fish fillets. Make sure every side is covered, since this coating forms the crust under the broiler.
• Heat the beans: Reheat 2 cups cooked beans in 1/4 cup of their cooking liquid. Once they are hot, stir in 3 tablespoons of the reserved scallion-cilantro mixture, then remove from the heat and cover.
• Broil the fish: Broil the fish for about 6 minutes, flipping when the scallions and cilantro begin to brown. Then cook about 4 minutes more, until the fish turns opaque throughout.
• Build the tacos: Toast 8 to 12 corn tortillas briefly over an open flame and wrap them in a cloth. Serve the beans and fish with the remaining herb mixture, lime wedges, onions, 4 ounces crumbled cotija, sliced radishes, shredded romaine and cilantro sprigs.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of fish works best for these tacos?

Martha uses a meaty fillet like mahimahi, which holds together under the broiler and flakes nicely into a taco. Cod, halibut or snapper work too, since they are firm enough to flip without falling apart.

Can I use canned beans instead of cooked dried beans?

Yes, canned pinto or black beans work in a pinch. Rinse them and heat them with about 1/4 cup water or broth, because the recipe needs a little liquid to keep the beans creamy.

How do I get the beans more flavorful?

Her headnote suggests simmering dried beans with cumin seeds, a cinnamon stick and a few dried whole chiles. That gives the beans a warm Mexican flavor before you ever stir in the herb mixture.

Can I make parts of this ahead?

The pickled onions can sit in lime juice for up to 1 hour, and you can chop the scallions, jalapenos and cilantro earlier in the day. Broil the fish right before serving, because it is best hot and flaky.

What can I use instead of cotija cheese?

Ricotta salata is the other cheese the recipe suggests, and crumbled feta also gives you that salty bite. Use about 3/4 cup, so the cheese seasons the tacos without taking over.