Food & Cooking Recipes Ingredients Seafood Recipes Bean-and-Fish Tacos 5.0 (3) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 25, 2019 Rate PRINT Share Close Prep Time: 25 mins Total Time: 35 mins Servings: 6 For this flavorful dinner recipe, imbue beans with Mexican flavor by adding cumin seeds, a cinnamon stick, and dried whole chiles before simmering them. 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 Rate It PRINT