Crispy Fish Tacos

• 1 1/2 pounds fresh mahi-mahi, bloodline removed, cut into strips
• 3/4 cup extra-virgin olive oil
• 2 tablespoons toasted ground coriander seeds
• 2 rounded teaspoons toasted ground cumin seed
• Kosher salt and freshly ground black pepper
• 1 cup fresh cilantro
• 1/2 cup chopped fresh parsley
• 1 cup finely diced yellow onions
• 2 cloves garlic, minced
• 2 serrano peppers, seeded and minced
• 1 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

1. Place the fish in a bowl and toss with 1/4 cup olive oil, the coriander, cumin and some salt and pepper.
2. Toss in 1/4 cup cilantro and 1/4 cup parsley.
3. Saute the onions, garlic and serranos in a medium sauce pot with 1/4 cup olive oil until the onions are soft.
4. Add the black beans including their liquid and bring to a simmer for 2 or 3 minutes.
5. Remove from the heat and pour into a food processor and pulse until fairly smooth.
6. Add the remaining parsley and cilantro, pulse, and place in a bowl.
7. Add the remaining oil to a saute pan over high heat and saute the marinated fish strips until opaque.
8. Season with salt and pepper.
9. 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.
10. Serve with a lime wedge.

mahimahi, extravirgin olive oil, ground coriander seeds, kosher salt, fresh cilantro, parsley, yellow onions, garlic, serrano peppers, black beans, taco, pico de gallo, lime wedges

Taken from www.foodnetwork.com/recipes/crispy-fish-tacos-recipe.html (may not work)