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