My Oh Mahi, That's a Good Fish Taco Rachael Ray   From Every Day with Rachael Ray June-July 2008 SERVES 4 1/4 cup vegetable oil 1 jalapeño chile, seeded and finely chopped 1 small red onion, one-quarter finely chopped, the remainder thinly sliced 1 clove garlic, grated or finely chopped One 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) Four 6-ounce mahi mahi fillets 8 corn taco shells 8 flour tortillas 1 cup crème fraîche or sour cream 1. In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeño, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover. 2. In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss. 3. Preheat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes. 4. Warm the taco shells and tortillas on the grill. Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere. 5. Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the crème fraîche and extra slaw on the side.

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