We went crazy over the Mexican-run taquerias all over San Francisco. You can't beat the fiery chilli-lime-coriander combination washed down with an ice-cold beer.
Title:For the black beans
2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, finely diced
1 red chilli, seeded and finely diced
1 teaspoon ground cumin
1 teaspoon ground coriander
340g can organic black beans, drained
1 cup tomato passata (Italian puréed bottled tomatoes)
salt and freshly ground black pepper
1?2 cup coarsely chopped coriander
1-2 tablespoons fresh lime juice
Title:For the salsa
4 small ripe tomatoes, finely chopped
1 spring onion, finely chopped
1 poblano chilli (if not available use a small red chilli), finely chopped
1 clove garlic, finely chopped
2 tablespoons finely chopped coriander
salt to taste
lime juice to taste
2 avocados, coarsely mashed
2-3 tablespoons lime juice, sea salt
freshly ground black pepper
2 tablespoons finely diced red onion
2-3 teaspoons finely diced red chilli
Title:For the tarakihi
600g tarakihi fillets (aslo known as Silver perch or Sea bream or Jackass morwong)
3 teaspoons oregano leaves
1 teaspoon chilli flakes
1?4 teaspoon cayenne pepper, sea salt
2 tablespoons olive oil
4 flour tortillas
1?2 cup coriander leaves, sour cream (optional)
For the black beans
Heat the olive oil in a heavy-based frying pan. Add the onion, garlic, chilli and spices. Stir until fragrant.
Add the beans and passata, salt and pepper. Simmer until the tomato has reduced (around 10 minutes). Add the coriander and lime juice to taste.
For the salsa
Combine all the ingredients, adding the salt and lime juice to your liking. This salsa should be fiery and zingy.
Stir together all the ingredients, adding lime juice, salt, pepper and chilli to taste. Serve immediately.
For the tarakihi
Coat the fillets in the combined dry ingredients. Heat the oil in a large non-stick frying pan and fry the fish on each side until just cooked through (2-3 minutes each side, depending on the thickness of the fillets). Transfer to a plate and keep warm.
Char the tortillas over a barbecue or grill. Fill each with some of the black beans, fish, guacamole and salsa then garnish with coriander. Serve sour cream and lime halves on the side and an ice-cold cerveza.
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