My-Oh-Mahi! That's a Good Fish Taco

Name: My-Oh-Mahi! That's a Good Fish Taco
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams black beans, drained; 59 milliliters canola oil; 1 handful A of fresh cilantro, finely chopped; 237 milliliters creme fraiche; 8 flour tortillas; 1 garlic clove, minced or grated; 1 Tbsp grill seasoning, such as McCormicks Montreal Steak Seasoning; 1 teaspoon ground cumin, 1/3 palmful; 3 Tbsps honey; 2 Tbsps hot sauce; 1 jalapeno pepper, seeded and finely chopped; 2 limes; 4 fillets mahi-mahi fillets, 6 ounces each; 118 milliliters mango chutney; 1 medium heads red cabbage, shredded; 1 small or medium red onion, 1/4 finely chopped, the remainder thinly sliced; 4 servings Salt and pepper; 8 corn tortilla taco shells (hard shell)

My-Oh-Mahi! That's a Good Fish Taco requires approximately 35 minutes from start to finish. One serving contains 998 calories, 48g of protein, and 36g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as an expensive main course. This recipe is typical of Mexican cuisine. Head to the store and pick up creme fraiche, jalapeno pepper, an of cilantro, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

Red Onion

Jalapeno Pepper

Chutney

Garlic

Beans

Cumin

Water

Cooking Oil

Equipment you will use

Frying Pan

Zest one of the limes and set aside.

Ingredients you will need

Lime

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.

Ingredients you will need

Canola Oil

Hot Sauce

Cilantro

Cabbage

Onion

Pepper

Honey

Juice

Lime

Salt

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.

Ingredients you will need

Grill Seasoning

Lime Zest

Fish

Cooking Oil

Equipment you will use

Broiler

Grill

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.

Ingredients you will need

Tortilla

Creme Fraiche

Black Beans

Taco Shells

Cabbage

Fish

Equipment you will use

Grill

Oven

Serve 2 tortilla-wrapped tacos per person.

Ingredients you will need

Tortilla

Equipment

Ingredients

Servings:

425grams

black beans, drained 59milliliters

canola oil 1handful

A of fresh cilantro, finely chopped 237milliliters

creme fraiche 8

flour tortillas 1

garlic clove, minced or grated 1Tbsp

grill seasoning, such as McCormick's Montreal Steak Seasoning 1teaspoon

ground cumin, 1/3 palmful 3Tbsps

honey 2Tbsps

hot sauce 1

jalapeno pepper, seeded and finely chopped 2

limes 4fillets

mahi-mahi fillets, 6 ounces each 118milliliters

mango chutney 1medium heads

red cabbage, shredded 1small

or medium red onion, 1/4 finely chopped, the remainder thinly sliced 4servings

Salt and pepper 8

corn tortilla taco shells (hard shell)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.