Fish Tacos

Name: Fish Tacos
Ingredients: 1/4 cup vegetable oil; 1 jalapeno chile, seeded and finely chopped; 1 small red onion, one-quarter finely chopped, the remainder thinly sliced; 1 clove garlic, grated or finely chopped; 1 15 ounce can black beans, rinsed; 1 teaspoon ground cumin; Salt and pepper; 3 tablespoons honey; 2 tablespoons hot pepper sauce; Juice of 2 limes, plus 2 teaspoons grated peel; 1/2 head red cabbage, shredded; 1/3 cup finely chopped cilantro (a generous handful); 4 6 ounces mahi mahi fillets (I use any white fish - I like tilapia best); 8 corn taco shells - use a mix of both soft and crispy shells; 1 cup creme fraiche or sour cream; Option - I use other traditional taco condiments and let people make their own

16 ingredients

5 steps

Ingredients

1/4 cup vegetable oil
1 jalapeno chile, seeded and finely chopped
1 small red onion, one-quarter finely chopped, the remainder thinly sliced
1 clove garlic, grated or finely chopped
1 15 ounce can black beans, rinsed
1 teaspoon ground cumin
Salt and pepper
3 tablespoons honey
2 tablespoons hot pepper sauce
Juice of 2 limes, plus 2 teaspoons grated peel
1/2 head red cabbage, shredded
1/3 cup finely chopped cilantro (a generous handful)
4 6 ounces mahi mahi fillets (I use any white fish - I like tilapia best)
8 corn taco shells - use a mix of both soft and crispy shells
1 cup creme fraiche or sour cream
Option - I use other traditional taco condiments and let people make their own

Directions

1

1. In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeno, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover.
2

2. In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss.
3

3. Preheat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes.
4

4. Warm the taco shells and tortillas on the grill. Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.
5

5. Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the creme fraiche and extra slaw on the side.