Best Curried Fish Tacos With Bean Salad Recipes

CURRIED BEAN SALAD

Curried Bean Salad image

Beans are perfect for a budget meal. This cool, tangy salad is a hit when our six children and nine grandchildren come to eat.-Veta Chapman, St. Clair, Michigan

Provided by Taste of Home

Categories Lunch

Time 2h

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

1 pound dried great northern beans
4 green onions with tops, sliced
1/2 cup grated carrots
1/2 cup sliced radishes
DRESSING:
1/2 cup vegetable oil
1/4 cup cider or white wine vinegar
2 tablespoons mango chutney
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight.

Nutrition Facts :

FISH TACO SALAD

Fish Taco Salad image

We love fish tacos, but have to cut back on carbs, so this salad completely satisfies fish taco craving. If you're not cutting down on carbs, you could tuck some tortilla chips around the edge of the salad, or warm some corn tortillas and serve alongside.

Provided by Carol West Kennedy

Categories Salad Taco Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 10

Ingredients

6 (2 ounce) frozen breaded fish fillets
8 leaves romaine lettuce
2 tomatoes, cut into small wedges
1 avocado, diced
½ cucumber, sliced
2 slices jicama, diced, or more to taste
1 tablespoon minced onion
¼ cup creamy cilantro salad dressing
2 tablespoons crumbled cotija cheese
6 sprigs cilantro, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

Nutrition Facts : Calories 813.1 calories, Carbohydrate 49.3 g, Cholesterol 79.6 mg, Fat 57 g, Fiber 11.1 g, Protein 32.8 g, SaturatedFat 12 g, Sodium 1246.5 mg, Sugar 6.6 g

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

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 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.

CURRIED THREE-BEAN SALAD

Curried Three-Bean Salad image

Cumin and curry powder give this chilled three-bean salad terrific zip. "I get a lot of compliments on it," says Howie Wiener, Spring Hill, Florida. Not only does it come together quickly, but at 70 cents a serving, it's economical, too.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 celery ribs, chopped
1/2 cup chopped green onions
1/2 cup cider vinegar
1/4 cup vegetable oil
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon curry powder

Steps:

In a bowl, combine the beans, corn, celery and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well., Drizzle over bean mixture and toss gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 340 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 524mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 11g fiber), Protein 13g protein.