Bean-and-Fish Tacos

Name: Bean-and-Fish Tacos
Prep time: 25 min
Total time: 35 min
Ingredients: 1 Vidalia onion, thinly sliced into rings; 2 limes, 1 juiced and 1 cut into wedges; Coarse salt; 0.333 cup finely chopped scallions (about 6); 3 tablespoons finely chopped jalapeno chiles (about 2); 0.75 cup finely chopped fresh cilantro, plus sprigs for serving; 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided; 0.75 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

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By

Martha Stewart

Updated on October 25, 2019

Ingredients

1 Vidalia onion, thinly sliced into rings
2 limes, 1 juiced and 1 cut into wedges
Coarse salt
⅓ cup finely chopped scallions (about 6)
3 tablespoons finely chopped jalapeno chiles (about 2)
¾ cup finely chopped fresh cilantro, plus sprigs for serving
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
¾ 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

Directions

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.

Originally appeared: Martha Stewart Living, November 2012