Mahi Mahi Fish Tacos

Lakerdog2's Note:

From Everyday with Rachael Ray. I love the idea of the soft and the crunchy shells! Like a "double-decker" taco. Yum!

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Serves: 4

Yield: 2.0 tacos

• 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.