INGREDIENTS
1/4 cup vegetable oil
1 jalapeño chile, seeded and finely chopped
1 small red onion, one quarter finely chopped, the remainder thinly sliced
1 clove garlic, finely chopped
1 15 oz. can black beans, rinsed
1 tsp. ground cumin
Salt and pepper
3 TBSP. honey
2 TBSP. hot pepper sauce
Juice of 2 limes
2 tsp. grated lime peel
1/2 head red cabbage, shredded
1/3 cup finely chopped cilantro
4 mahi mahi fillets
8 corn taco shells
8 flour tortillas
1 cup sour cream
DIRECTIONS
In medium skillet, heat 1 TBSP. of oil.
Add the jalapeño, chopped red onion and garlic; cook 4 minutes.
In a small bowl, mash the black beans with the cumin; season with salt and pepper, cover.
In a large bowl, combine 2 TBSP. of oil with the honey, hot sauce and lime juice; season with salt and pepper.
Add the sliced onion, cabbage and cilantro; toss.
Preheat grill or grill pan to medium. Coat the fish with the remaining 1 TBSP. of oil and the lime peel.
Cover, grill fish, turning once, for 8 minutes.
Warm the taco shells and tortillas on the grill.
Spread a few spoonfuls of mashed beans on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.
Place half piece of fish into each taco shell and top with some cabbage slaw.
Serve 2 tacos per person with sour cream and remaining slaw.
Serves 4.
