Ingredients:
4 tsp olive oil
1 TBSP jalapeño slices, finely chopped
¼ small red onion, one-quarter finely chopped, the remainder thinly sliced
¼ clove garlic, grated or finely chopped (1/8 tsp)
¼ cup black beans, rinsed
¼ teaspoon ground cumin
Salt and pepper
1/8 cup mango chutney
1 TBSP honey
½ TBSP hot sauce
Juice of ½ lime, (1 TBSP)
1/8 head red cabbage, shredded (optional)
1TBSP finely chopped cilantro (a generous handful) (optional)
1-2 mahi mahi fillets (depending on how large they are)
1 tsp grill seasoning (steak/burger seasoning…..)
2 corn taco shells
2 flour tortillas (small)
¼ cup sour cream
Directions:
*In a medium skillet, heat 1 tsp oil over medium heat.
*Add the jalapeño, chopped red onion and garlic and cook for 4 minutes.
*In a small bowl, mash the black beans with the cumin and mango chutney and season with salt and pepper.
*Add to jalapeno/red onion/garlic mixture. Cover.
*In a large bowl, combine 2 tsp oil with the honey, hot sauce and lime juice; season with salt and pepper.
*Add the sliced onion, and cabbage and cilantro (if using) and toss.
*Coat the fish with the remaining 1 tsp oil, grill seasoning, and sprinkle with lime juice. Marinate a few minutes, then pan fry in olive oil
*Warm the taco shells and tortillas in the oven.
*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 taco shells, and wrap a tortilla around each one, pressing to adhere.
*Flake half a piece of fish into each taco shell and top with some onion/cabbage slaw.
*Top with sour cream
Serves:1 (2 tacos)
Source: Rachael Ray
Submitted by: DeAnne Anderson
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