Ingredients

• 1/4 cup vegetable oil

• 1 jalapeno chile, seeded and finely chopped

• 1 small red onion, one-quarter finely chopped, the remainder thinly sliced

• 1 clove garlic, grated or finely chopped

• 1 15 ounce can black beans, rinsed

• 1 teaspoon ground cumin

• Salt and pepper

• 3 tablespoons honey

• 2 tablespoons hot pepper sauce

• Juice of 2 limes, plus 2 teaspoons grated peel

• 1/2 head red cabbage, shredded

• 1/3 cup finely chopped cilantro (a generous handful)

• 4 6 ounces mahi mahi fillets (I use any white fish - I like tilapia best)

• 8 corn taco shells - use a mix of both soft and crispy shells

• 1 cup creme fraiche or sour cream

Option - I use other traditional taco condiments and let people make their own

Preparation

  1. In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeno, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover.
  2. In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss.
  3. Preheat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes.
  4. Warm the taco shells and tortillas on the grill. 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 tacos, and wrap a tortilla around each one, pressing to adhere.
  5. Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the creme fraiche and extra slaw on the side.