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.

In a pot, bring beans and soaking liquid to a boil. Bring to a low simmer and allow to cook for one more hour or until softened. After done, strain and set aside.

In a pan, sweat onions over medium-high heat. Add garlic. Cook until fragrant.

Add black beans and combine. Then, mash the beans using a large non-slotted spatula.

Season with salt and pepper.

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.

Tomatillo Salsa

Preheat the broiler and place the baking sheet in the oven.

Halve the tomatillos and toss with olive oil. Place on a preheated baking sheet flesh side down. Bake for 10-15 minutes or until the skin is blistering and browned.

After they've cooked, place the tomatillos into a blender. Add onion, cilantro, jalapeno, and lime juice. Blend until slightly chunky. Season with salt and pepper to taste.

Halve the avocados and remove the pits. Score them with a butter knife and scoop the insides into a large bowl.

Add jalapeno, onion, lime juice, and cilantro. Season with salt, pepper, and cumin to taste.

Mash with fork until chunky but creamy.

Add flour, salt, and baking powder to the food processor. Pulse to combine.

Add lard and process until mixture resembles wet sand.

Drizzle warm water into the mixture while the processor runs. Continue to process until a ball of dough forms.

Remove dough from processor and wrap in plastic wrap. Let the dough rest at room temperature for 30 minutes.

Generously flour work surface. Take a golf ball sized piece of the pre-rested dough and roll out into about an 8 inch round.

Place dough-round into a ripping hot skillet. Allow the dough-round to sit for about 30 seconds until large bubbles form and then flip.

Keep tortillas warm in a low oven while preparing the rest of the dish.

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!

Preheat the oven to 350°F.

Remove fillets from the bag and place into a large pan over high heat. Sear both sides before placing the pan in the oven for about 30 minutes or until the internal temperature is 135°.

Remove fish from skin and place on taco. Top with desired toppings and enjoy.