Fish Tacos Recipe

We Gonna Show You The Best Fish Tacos In The World.


  • 16 Ounces Of Dried Black Beans
  • Three Cups Of Boiling Water
  • 1/2 Of 1 Spanish Onion
  • 1/4 Cup Of Minced Fresh Cilantro
  • Roma Tomatoes
  • 1/2 The Jalapenos Dice
  • Juice Of One Lime
  • Olive Oil
  • Some Salt
  • Freshly Ground Pepper
  • Tomatillos
  • Half An Onion Diced
  • Quarter Cup Cilantro Minced
  • Half A Jalapeno Minced
  • The Juice Of One Lime
  • Some Salt
  • Freshly Ground Pepper
  • All-Purpose Flour
  • 6 Teaspoons Of Baking Powder
  • Cumin


1So we get a third order fish tacos hands down best fish taco I’ve ever had in my life got the tortillas were incredibly yeah then make them in-house. It sets up the flavor for the whole dish hey what’s up guys welcome back to binging with data Shui this week we’re tackling these fish tacos from I Love You Man. Now this one’s going to be hopefully pretty easy to recreate accurately because it’s based off of a real restaurant in Venice California which starts with black beans to bring to 16 ounces of dried black beans in about three cups of boiling water for about an hour and a half in the meantime. We’re going to make our choco accoutrement Taku churma. We’re going to start off with pico de gallo featuring pours diced roma tomatoes, 1/2 of 1 Spanish onion diced, as well maybe 1/4 cup of minced fresh cilantro. I’m one of those people that hate cilantro. But I’m not trying to be some kind of fish taco poser 1/2 the jalapenos dice pick out the seeds. If you don’t want to be too spicy the juice of one lime. I know lime sole purpose is to be used in margaritas but trust me it’s good in food too.

Now we’re on to our next accompaniment which is a tomatillo salsa or salsa verde placement so Matias and half toss them with a little bit of olive oil make sure. You’re wearing a protective glove like I am here tomatillos are toxic or onto the preheated baking sheet. Which you can see they’re sizzling right they seem jumping around that’s fun and plates under a preheated broiler, and the time it takes to drink one Mexican beer during a perfectly roasted tomatillos. Which was then going to transform into salsa by adding to a blender bulb along with half an onion diced quarter cup cilantro, minced half a jalapeno, minced the juice of one lime, some salt, and freshly ground pepper before blending into a smooth but still a little bit chunky salsa. Now onto the homemade tortillas which is going to start with 8 and 1/2 ounces all-purpose flour, a teaspoon of salt, and 6 teaspoons of baking powder.

3That we’re going to pulse together before adding 3 tablespoons of large then we’re going to process until the mixture resembles wet sand next up three-quarters of a cup of 110 degree water. That we’re going to drizzle into the food processor as it runs. Let that go for a few seconds until a cohesive ball is formed. That we’re going to wrap in plastic wrap and let rest at room temperature for 30 minutes before generously flowering our work surface and rolling out a golf ball sized balls go into a 5/8 inch round. That we’re going to toss into a ripping hot nonstick skillet thusly let it sit for about 30 seconds into large bubbles form on surface like this gives a good flip. Now look at that isn’t that so much better than a store-bought tortilla don’t believe me I’ll prove it to you here store but here’s homemade. Here’s my roommate to test which one’s better yeah that’s what I thought keep your tortillas warm in a low oven while we marinate our fish.

4We’re going to place it in a plastic bag with the juice of one lime a little bit of salt a little bit of pepper some olive oil and some freshly ground toasted cumin freshly ground you asked. We’re going to start by sweating some onions, before adding a clove of crushed garlic, sauteing until fragrant and adding our luscious soaked black bean. That we brought to a boil in their soaking liquid and let simmer until creamy and delicious go ahead mash those up seasoning with salt, and pepper and setting aside. So we can make last piece to our puzzle which is of course guacamole have about 4 medium avocados and lose the pits score with a butter knife and dump into a large bowl to which we are going to add half a seeded jalapeno.

5As we have with most things in this dish, 1/4 of a Spanish onion, the juice of half a lime some freaking cilantro of course season with salt pepper, and cumin to taste before mashing up with a fork until it gets to this nice chunky guacamole stage next and last is our pan-roasted fillet of mahi mahi we’re going to sear this in a very hot pan before placing it in a preheated oven and baking until the internal temperature reads 135 keep some of that lovely fish under our lovely homemade tortilla with some refried black beans Keigo de gallo guacamole and spicy tomatillo salsa now after nearly 6 hours of prep work you ready wrap this thing up.