Golden Fish & Black Bean Tacos Recipe | Abel & Cole
Golden Fish & Black Bean Tacos
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Prep: 15 mins
Cook: 20 mins
Let’s fish them something to taco ‘bout – with a dinner of soft black beans, crisp summer cabbage, sweet shallots and a fragrant mix of spices, teamed up with succulent pieces of organic and sustainable fish and piled into warm flour tortillas.
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868 kcal
(per portion)
Ingredients you'll need
  • 2 shallots
  • 2 garlic cloves
  • A handful of coriander
  • 400g tin of black beans
  • ¼ summer cabbage
  • 1 lime
  • 2 tbsp plain flour
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • A pinch of cayenne pepper
  • 340g fish pie mix
  • 4 white tortillas
From your kitchen
  • 1½ tbsp olive or sunflower oil
  • Sea salt
  • 200ml boiling water
Step by step this way
  • 1.

    Heat your oven to 140°C/Fan 120°C/Gas 1. Peel and finely chop the shallots. Warm a pan for 1 min, then add ½ tbsp oil and the shallots. Season with a pinch of salt and fry, stirring every so often, for 5 mins till the shallots start to soften.

  • 2.

    While the shallots fry, peel and crush or grate the garlic. Finely chop the coriander stalks, setting the leaves aside for later. Drain the black beans.

  • 3.

    Stir the garlic and coriander stalks into the shallots. Cook and stir for 1 min, then tip in the black beans and pour in 200ml boiling water. Cover, bring to the boil, then turn the heat down and simmer for 10 mins, stirring every so often, till the beans are soft and have thickened a little. When the beans are ready, take them off the heat but leave them in the pan, lid on, to keep warm.

  • 4.

    While the beans simmer, slice a quarter out of the summer cabbage and then finely shred it (see our tip on using up the rest of your cabbage). Set aside.

  • 5.

    Tip the flour into a mixing bowl and add 1 tsp each of the dried oregano and cumin and a pinch of cayenne pepper (it’s spicy, so use as much or as little as you prefer). Add a pinch of salt and whisk with a fork to mix everything together.

  • 6.

    Add the fish pie mix to the spiced flour and toss to thoroughly coat the fish in the flour.

  • 7.

    Wrap the tortillas in foil to make a loose parcel, then pop them in the oven to gently warm for 5 mins.

  • 8.

    Warm 1 tbsp oil in a large frying pan or wok over a medium-high heat for 2 mins. Add the floured fish pie mix and fry for 3-4 mins, turning often, till golden and crisp all over.

  • 9.

    Taste the beans and add a pinch more salt if you think they need it. Unwrap the tortillas and divide between 2 plates. Top with the cabbage, black beans, crisp fried fish and the coriander leaves. Serve with wedges of lime for squeezing.

  • Tip

    Cabbage Patch Dins
    Your leftover cabbage will keep in the fridge for a couple of days, and you can use it up by transforming it into a spicy stir-fried side. Start by slicing out the core and roughly chopping or tearing the leaves. Then warm some oil in a wok, and add 3-4 sliced garlic cloves and a pinch of dried chilli flakes. Fry till golden, then add the cabbage. Stir fry for a few mins, then add a splash of tamari and balsamic vinegar and toss to mix. Serve with rice and grilled or steamed fish.

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