Fish Tacos

• t/4 cup vegetable oil
• t jalapeno chile, seeded and finely chopped
• t small red onion, one-quarter finely chopped, the remainder thinly sliced
• t clove garlic, grated or finely chopped
• t 15 ounce can black beans, rinsed
• t teaspoon ground cumin
• talt and pepper
• t tablespoons honey
• t tablespoons hot pepper sauce
• tuice of 2 limes, plus 2 teaspoons grated peel
• t/2 head red cabbage, shredded
• t/3 cup finely chopped cilantro (a generous handful)
• t 6 ounces mahi mahi fillets (I use any white fish - I like tilapia best)
• t corn taco shells - use a mix of both soft and crispy shells
• t cup creme fraiche or sour cream
• Option - I use other traditional taco condiments and let people make their own

1. 1.tn 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. 2.tn 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. 3.treheat 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. 4.tarm 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. 5.tlake 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.

vegetable oil, jalapeno chile, red onion, clove garlic, black beans, ground cumin, salt, honey, hot pepper, peel, red cabbage, cilantro, mahi, corn taco, creme fraiche, option

Taken from www.epicurious.com/recipes/member/views/fish-tacos-52952421 (may not work)