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

Ingredients

  • 1 cup(s) crème fraîche
  • 8 flour tortillas
  • 8 corn tortilla taco shells
  • 1 tablespoon(s) grill seasoning, such as McCormick's Montreal Steak Seasoning
  • 4 (6-ounce) mahimahi fillets
  • .5 head(s) (medium) red cabbage, shredded
  • 1 handful(s) fresh cilantro, finely chopped
  • + 11 more ingredients
    • 3 tablespoon(s) honey
    • 2 tablespoon(s) hot sauce
    • 2 limes
    • .5 cup(s) mango chutney
    • Salt and pepper
    • 1 teaspoon(s) ground cumin
    • 1 can(s) (15-ounce) black beans, drained
    • 1 clove(s) garlic, minced or grated
    • 1 small red onion, ¼ finely chopped, the remainder thinly sliced
    • 1 jalapeño pepper, seeded and finely chopped
    • .25 cup(s) canola oil

1. Heat a tablespoon of the oil in a skillet over medium heat and add the jalapeño, finely chopped red onion, and garlic. Cook for 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, st...

View full recipe at SpringPad

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