I Love You, Man is a timeless Rudd-Segel vehicle for comedy, romance, bromance, and for a few fleeting and beautiful moments, food porn. Fish tacos are shared amongst bros while they talk about about sex and stuff - don't you deserve the same? Show your best male-friend how much you care with a plate full of these tacos today.



For refried beans:

  • 16 ounces dried black beans
  • 1 whole chopped onion
  • 1 clove crushed garlic


For pico de gallo:

  • 4 tomatoes, diced
  • ½ an onion, diced
  • ¼ cup fresh minced cilantro
  • ½ jalapeno, diced (take out seeds if you don’t want it to be too spicy)
  • Juice of 1 lime


For tomatillo salsa (aka salsa verde):

  • 10 tomatillos
  • A drizzle of olive oil
  • ½ an onion, diced
  • ¼ cup cilantro, minced
  • ½ a jalapeno, minced
  • Juice of 1 lime
  • Salt and pepper to taste


For guacamole:

  • 4 medium avocados
  • ½ jalapeno, seeded (can also be unseeded for less heat)
  • ¼ Spanish onion, chopped
  • Juice of half a lime
  • 2 Tbsp cilantro
  • Salt, pepper, and cumin to taste


For homemade tortillas:

  • 8 ½ ounces all purpose flour (about 1 ¾ cup)
  • 1 tsp of salt
  • 6 tsp of baking powder
  • 3 Tbsp of lard
  • ¾ cup warm water (110°)


For fish:

  • Mahi mahi fish fillets
  • Juice of 1 lime
  • Salt and pepper
  • Olive oil
  • Freshly ground toasted cumin


For black beans:

  1. Soak dried beans in 3 cups of boiling water for about 1 ½ hours. This is a good time to make other toppings. See the recipes below!
  2. In a pot, bring beans and soaking liquid to a boil. Bring to a low simmer allow to cook for one more hour or until softened. After done, strain and set aside.
  3. In a pan, sweat onions over medium-high heat. Add garlic. Cook until fragrant.
  4. Add black beans and combine. Then, mash the beans using a large non-slotted spatula.
  5. Season with salt and pepper.


For pico de gallo:

  1. Combine tomatoes, onion, cilantro, jalapeno, and lime. Season with salt and pepper to taste. Note: The jalapeno seeds add heat. Remove jalapeno seeds if a less spicy pico de gallo is desired.


For tomatillo salsa:

  1. Preheat broiler and place baking sheet in oven.
  2. Halve the tomatillos and toss with olive oil. Place on preheated baking sheet flesh side down. Bake for 10-15 minutes or until skin is blistering and browned.
  3. After they've cooked, place tomatillos into blender. Add onion, cilantro, jalapeno, and lime juice. Blend until slightly chunky. Season with salt and pepper to taste.


For guacamole:

  1. Halve the avocados and remove the pits. Score them with a butter knife and scoop the insides into a large bowl.
  2. Add jalapeno, onion, lime juice, and cilantro. Season with salt, pepper, and cumin to taste.
  3. Mash with fork until chunky but creamy


For tortillas:

  1. Add flour, salt, and baking powder to food processor. Pulse to combine.
  2. Add lard and process until mixture resembles wet sand.
  3. Drizzle warm water into mixture while the processor runs. Continue to process until a ball of dough forms.
  4. Remove dough from processor and wrap in plastic wrap. Let the dough rest at room temperature for 30 minutes.
  5. Generously flour work surface. Take a golf ball sized piece of the pre-rested dough and roll out into about an 8 inch round.
  6. Place dough round into a ripping hot skillet. Let the dough round sit for about 30 seconds until large bubbles form and then flip.
  7. Keep tortillas warm in a low oven while preparing the rest of the dish.


For fish:

  1. Place fillets in a plastic bag with lime juice, salt and pepper, olive oil, and cumin. Allow to marinate for at least 15 minutes. This is a good time to finish making the black beans. See the recipe above!
  2. Preheat oven to 350°F.
  3. Remove fillets from bag and place into a large pan over high heat. Sear both sides before placing pan in oven for about 30 minutes or until the internal temperature is 135°.
  4. Remove fish from skin and place on taco. Top with desired toppings and enjoy.