Ingredients
¼cupcanola oil
1jalapeno pepper
1small red onion
1garlic clove
1canblack beans
1tspground cumin
salt and pepper
½cupmango chutney
2limes
2tbsphot sauce
3tbsphoney
1handfulfresh cilantro
½red cabbage head
4mahimahi fillets
1tbspgrill seasoning
8corn tortilla taco shells
8flour tortillas
1cupcreme fraiche
Preparation
Heat a tablespoon of the oil in a skillet over medium heat and 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 the heat to low to keep warm, stirring now and then to keep them from burning.
Zest one of the limes and set aside.
Combine the juice of both limes, the hot sauce, honey, 2 tablespoons 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 tablespoon of oil, 2 teaspoons of lime zest, and the grill seasoning.
Cook the fish 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 fish, flaked, and top with some cabbage slaw and crème fraîche.
Serve 2 tortilla-wrapped tacos per person, and enjoy!
