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Fish Taco and Pinto Bean Bowl

To download a Spanish translation of this recipe click here.
Course: Entrée
Cuisine: Latin
Bean type: Pinto Bean
Servings: 6
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  • 2 corn cobs
  • 1 cup cherry tomatoes
  • as needed olive oil spray
  • as needed salt
  • as needed ground black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • a pinch cayenne pepper
  • a pinch garlic powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • 18 ounces cod halibut, corvina or other firm white flesh fish fillets
  • as needed olive oil spray


  • ¼ cup olive oil
  • 2 cloves garlic mashed to a paste
  • 1 teaspoon cumin
  • 1 lime juice of
  • 1 15-ounce can pinto beans rinsed and drained
  • 2 cups multicolored quinoa cooked
  • 1 red onion chopped
  • 1 red or yellow bell pepper chopped
  • 1 jalapeño seeds removed and minced
  • 3 green onions chopped
  • ¼ bunch cilantro chopped
  • ½ cup cotija cheese crumbled


  • 2 cups cabbage finely shredded
  • 2 avocados sliced
  • a handful cilantro sprigs
  • 6 lime wedges
  • 1 cup crema
  • as needed tortilla chips optional


  • To make the charred tomatoes and corn: Turn the broiler on high. Line a cookie sheet with foil. Spray the tomatoes and corn with olive oil spray, season with salt and pepper. Place under the broiler, removing tomatoes when their skins are slightly blackened and starting to collapse (about 3 minutes). The corn will take a little longer. Turn the corn a few times until it is slightly charred, and remove and let cool. When the corn is cool enough to handle, cut the kernels off the cob.
  • In a small bowl, combine chili powder, cumin, cayenne pepper, garlic powder, Mexican Oregano and salt. Sprinkle evenly over both sides of the fish. Set aside for 10 minutes while you make the salad.
  • Whisk the olive oil, garlic, cumin, lime juice together. Add the charred corn, beans, quinoa, red onion, bell pepper, jalapeño, scallions, cilantro and crumbled cotija. Stir gently to combine, season to taste with salt and pepper and set aside.
  • Spray olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. When cooked, the fish will be opaque throughout. Remove the fish from the pan and set aside.
  • To serve: Spoon the bean “salad” into 6 bowls. Add the cabbage, charred tomatoes, avocado, and fish. Garnish with the crema, cilantro, lime wedge and tortilla chips.


This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.