DIRECTIONS
Heat a TBSP. of the oil in a skillet over medium heat.
Add the jalapeño, finely chopped red onion and garlic.
Cook for 3 to 4 minutes, then add the beans and cumin and mash together.
Season the beans with salt and pepper and fold in the chutney.
Reduce heat to low to keep warm, stirring occasionally to keep them from burning.
If the beans dry out before you are ready to use them, add a splash of water.
Zest one of the limes and set aside.
Combine the juice of both limes, the hot sauce, honey, 2 TBSP. of the canola oil, salt and pepper with the sliced onions, cilantro and shredded cabbage.
Toss to combine.
Heat an outdoor grill to medium or preheat the broiler.
Season the fish with the remaining TBSP. of oil, 2 tsp. of lime zest and the grill seasoning.
Cook on the grill with the lid closed or under the broiler for 8 minutes total, until cooked through, turning once.
Crisp the taco shells and blister the tortillas on the grill or in the oven.
Glue the softened flour tortillas onto the crisp taco shells with a few spoonfuls of mashed black beans.
Fill each tortilla-wrapped taco shell with half a piece of flaked fish and top with some cabbage slaw and crème fraîche.
Serve.