Total Time
23mins
Prep 15 mins
Cook 8 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

Delicious! Have made this recipe many times but have never reviewed it 'til now. I follow this recipe as written and my family and friends have always loved the results. One of our favorite summer time meals. Thanks Lakerdog2!