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Crispy Fish Tacos

Crispy Fish Tacos

  • Yield: 6 to 8 tacos


  • 1 1/2 pounds fresh mahi-mahi, bloodline removed, cut into strips
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons toasted coriander seeds,ground
  • 2 teaspoons toasted cumin seed, ground
  • 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
  • 1 cup fresh cilantro leaves, chopped
  • 1/2 cup fresh parsley leaves, chopped
  • 1 cup finely diced yellow onions
  • 2 cloves garlic, minced
  • 2 serrano peppers, seeded and minced
  • 1 14.5-ounce can seasoned black beans
  • 6 to 8 hard taco shells, homemade or store-bought
  • 1 cup pico de gallo, homemade or store-bought
  • Lime wedges, for serving


  • Place the fish in a bowl and toss with 1/4 cup olive oil, the coriander, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup cilantro and 1/4 cup parsley.

  • In a medium sauce pan over medium heat, heat 1/4 cup olive oil, when hot saute the onions, garlic and serranos until soft, about 5 minutes. Add the black beans, including their liquid, and bring to a simmer for 2 or 3 minutes. Remove from the heat and pour into a food processor and pulse until fairly smooth. Add the remaining parsley and cilantro, pulse, and place in a bowl.

  • Add the remaining oil to a saute pan over high heat and saute the marinated fish strips until opaque. Season with salt and pepper. Place a few spoonfuls of the black bean puree in the bottom crease of the shells, then add about 1 1/2 ounces of the cooked fish and 3 teaspoons pico de gallo to each shell. Serve with a lime wedge.

  • Recipe courtesy Chef Cindy Hutson and Chef Sara Mair, Ortanique on the Mile, Coral Gables, Florida

Recipe Details