Tuesday, January 18, 2011
I absolutely love fish tacos, they are one of my favorite meals. I found this recipe in my recipe binder, where I save the many recipes I have torn out of magazines. I keep them all in a 3-ring binder with dividers for each type of food. Makes me feel kind of organized. Sadly, I have no idea what magazine this recipe came from, but it is the bomb. It if you don't like Mahi you could easily substitute another fish or even shrimp. I think what makes this recipe so good is the combo of the red cabbage slaw and the mashed homemade black beans. They go perfectly with the fish! Bon Appetit!
CABBAGE SLAW MIXTURE
HOMEMADE SMASHED BLACK BEANS
FINISHED PRODUCT- DELICIOUS MAHI TACOS
1/4 CUP VEGETABLE OIL
1 JALAPENO SEEDED AND FINELY CHOPPED
1 SMALL RED ONION, ONE QUARTER, FINELY CHOPPED, THE REMINDER SLICED
1 CLOVE MINCED GARLIC
1 15 OZ CAN BLACK BEANS, RINSED
1 TEASPOON GROUND CUMIN
SALT AND PEPPER
3 TABLESPOONS HONEY
2 TABLESPOONS HOT SAUCE
JUICE OF TWO LIMES PLUS 2 TEASPOONS GRATED PEEL
1/2 HEAD RED CABBAGE, FINELY SHREDDED
1/2 CUP CILANTRO CHOPPED
4 6 OZ MAHI FILETS
8 CORN SHELLS (OR FLOUR IF YOU PREFER)
1) IN A MEDIUM SKILLET, HEAT 1 TABLESPOON OIL OVER MEDIUM HEAT. ADD THE JALAPENO, CHOPPED RED ONION AND GARLIC AND COOK 4 MINUTES. IN A SMALL BOWL SMASH THE BLACK BEANS AND SEASON WITH CUMIN, SALT AND PEPPER. ADD THE SMASHED BLACK BEANS TO THE SKILLET WITH THE PEPPER AND ONIONS. HEAT UNTIL WARM.
2) IN A LARGE BOWL COMBINE 2 TABLESPOONS OIL WITH HONEY, HOT SAUCE AND LIME JUICE. SEASON WITH SALT AND PEPPER. ADD SLICED ONION, CABBAGE AND CILANTRO AND TOSS WELL.
3)PREHEAT A GRILL OR GRILL PAN TO MEDIUM. COAT THE FISH WITH 1 TABLESPOON OIL AND LIME PEEL. COVER AND GRILL FISH TURNING ONCE ABOUT 8 MINUTES. (NOTE WE BAKED OURS IN THE OVEN FOR 20-25 MINUTES)
4) WARM TACO SHELLS ON GRILL. SPOON A FEW SPOONFULS BEAN MIXTURE INTO EACH SHELL. TOP WITH FISH, CABBAGE SLAW AND SOUR CREAM. WE ADDED FRESH DICED JALAPENOS PEPPERS.