Ingredients
- 1/4 cup canola oil
- 1 jalapeno pepper, seeded and finely chopped
- 1 small or medium red onion, 1/4 finely chopped, the remainder thinly sliced
- 1 garlic clove, minced or grated
- 1 (15-ounce) can black beans, drained
- 1 teaspoon ground cumin, 1/3 palmful
- Salt and pepper
- 1/2 cup mango chutney
- 2 limes
- 2 tablespoons hot sauce
- 3 tablespoons honey
- A handful of fresh cilantro, finely chopped
- 1/2 medium head of red cabbage, shredded
- 4 mahi mahi fillets, 6 ounces each
- 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
- 8 corn tortilla taco shells (hard shell)
- 8 flour tortillas
- 1 cup creme fraiche
Directions
Heat a tablespoon of the oil in a skillet over medium heat and add the jalapeno, finely chopped red onion, and garlic. Cook 3 to 4 minutes, then add the beans and cumin and mash together. Season the beans with salt and pepper and fold in the chutney. Reduce the heat to low to keep warm, stirring now and then to keep them from burning. If the beans dry out before you are ready to use them add a splash of water.
Zest one of the limes and set aside. Combine the juice of both limes, the hot sauce, honey, 2 tablespoons of the canola oil, salt, and pepper with the sliced onions, cilantro and shredded cabbage. Toss to combine.
Heat an outdoor grill to medium or preheat the broiler. Season the fish with the remaining tablespoon of oil, 2 teaspoons of lime zest and the grill seasoning. Cook the fish on the grill with the lid closed or under the broiler for 8 minutes total, until cooked through, turning once.
Crisp the taco shells and blister the tortillas on the grill or in the oven. Glue the softened flour tortillas onto the crisp taco shells with a few spoonfuls of mashed black beans. Fill each tortilla-wrapped taco shell with half a piece of fish, flaked, and top with some cabbage slaw and creme fraiche. Serve 2 tortilla-wrapped tacos per person.
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By LeslieW301
Lexington, SC
on May 05, 2013
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I made this recipe the first time I ever made fish tacos a few years ago... Ever since then, this is the only recipe I use for fish tacos! Since I had to google it again last night, I figured I should probably offer up a rating/review since we've enjoyed making this recipe so often. My only tip would be to make extra beans because we always end up using more. We use corn tortillas instead of flour because I'm celiac and need to be gluten free, but they turn out great. Adjust the honey/lime/hot sauce to taste and let it sit awhile so the flavors can meld. Yummy!
By sonya.saylor
Chantilly, 86
on March 18, 2013
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This was a hit with the whole family. Made the recipe exactly as Rachel Ray instructed. Even my picky one loved it! Not too spicy.
By akinsman
Issaquah, WA
on February 09, 2013
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This was amazing, a few things though, I didn't have a mango chutney, so I quickly made one, using 1/2 cup chuncks of mango, 1/8 cup (2 tbsp raisins, pepper, and 3/4 cup rice vinegar, boiled it and reduced it to about 1/2 cup or so, this is a fast and easy chutney recipe I do and delicious still. I didn't have soft tortilla shells so I just used the hard taco ones, and a suggestion for those, place those in the oven at 425 for 2-3 minutes, makes them outstanding. Then my last recommendation at the very end I added crumbled Gorgonzola cheese on top of the sour cream (which I also mixed with a little mayo and chili pepper. The cheese is a MUST!!!
I will definitely be making this again, just makes quite the mess. My wife has had some amazing fish tacos from Hawaii before and even these blew those out of the water.
Read all 36 reviews