Best Fish Soft Tacos With Pico De Gallo Black Bean Sauce Recipes

EASIEST FISH TACOS, RED RICE AND BLACK BEANS

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 TACOS WITH PICO DE GALLO

Steps:

• Brush fish fillets with 1 tablespoon of the olive oil; sprinkle with cumin, salt and pepper. Set aside.
• In 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Stir in garlic; cook 1 minute. Add fish fillets; cook 5 to 7 minutes or until fish flakes easily with fork. Drizzle with lemon juice.
• Spoon fish onto each tortilla; top with pico de gallo. Roll up tortillas. Serve with remaining ingredients.

MARGARITA FISH SOFT TACOS

Steps:

• In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
• Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
• Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
• Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.