Fish Tacos

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: [" 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"].

Yes, Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.