My-oh-Mahi! That's a Good Fish Taco Recipe

Name: My-oh-Mahi! That's a Good Fish Taco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a tablespoon of the oil in a skillet over medium heat and add the jalapeno, finely chopped red onion, and garlic.
2
Cook 3 to 4 minutes, then add the beans and cumin and mash together.
3
Season the beans with salt and pepper and fold in the chutney.
4
Reduce the heat to low to keep warm, stirring now and then to keep them from burning.
5
If the beans dry out before you are ready to use them add a splash of water.
6
Zest one of the limes and set aside.
7
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.
8
Toss to combine.
9
Heat an outdoor grill to medium or preheat the broiler.
10
Season the fish with the remaining tablespoon of oil, 2 teaspoons of lime zest and the grill seasoning.
11
Cook the fish on the grill with the lid closed or under the broiler for 8 minutes total, until cooked through, turning once.
12
Crisp the taco shells and blister the tortillas on the grill or in the oven.
13
Glue the softened flour tortillas onto the crisp taco shells with a few spoonfuls of mashed black beans.
14
Fill each tortilla-wrapped taco shell with half a piece of fish, flaked, and top with some cabbage slaw and creme fraiche.
15
Serve 2 tortilla-wrapped tacos per person.

1199

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, My-oh-Mahi! That's a Good Fish Taco 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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions