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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Everyday with Rachael Ray. I love the idea of the soft and the crunchy shells! Like a double-decker taco. Yum! Ingredients:
1/4 cup vegetable oil |
1 jalapeno, seeded and finely chopped |
1 small red onion, one quarter finely chopped, the remainder thinly sliced |
1 garlic clove, grated |
1 (15 ounce) can black beans, rinsed |
1 teaspoon cumin |
salt and pepper, to taste |
3 tablespoons honey |
2 tablespoons hot pepper sauce |
2 limes, juice of, plus |
2 teaspoons lime zest |
1/2 head red cabbage, shredded |
1/3 cup fresh cilantro, finely chopped |
4 (6 ounce) mahi mahi fillets |
8 taco shells |
8 flour tortillas |
1 cup creme fraiche or 1 cup sour cream |
Directions:
1. Heat oil, add jalepeno, chopped red onion and cook for 4 minutes. In a small bowl, mash black beans with the cumin and season with salt & pepper.
2. In large bowl, combine honey, 2 tbsp oil, hot sauce and lime juice. Season with salt & pepper. Add sliced onion, cabbage and cilantro. Toss.
3. Coat fish with remaining 1 tbsp oil and the lime peel, and grill over medium for 8 minutes, turning once.
4. Warm taco shells and tortillas on the grill. Spread a few tbsp of the mashed beans on the outside of the taco, (stir in 1 to 2 tbsp hot water into beans if they are too thick) and wrap a tortilla around each one, pressing to ahere.
5. Flake half a piece of fish into each taco shell and top with some cabbage slaw. Top with creme fraiche or sour cream.
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