Wednesday, October 10, 2012
4 8-oz. fresh mahi-mahi fish fillets
4 tbsp olive oil, divided
2 tbsp taco seasoning
1 can seasoned black beans, washed and drained
1 cup shredded Monterey Jack
1 cup shredded sharp Cheddar cheese
1 cup shredded white cabbage
1 cup shredded purple cabbage (I used a bag of coleslaw mix)
12 6-inch corn tortillas
Chiopotle Cream Sauce
Preheat oven to 300 degrees.
Coat fish with 2 tbsp olive oil and seasoning. Set aside.
Warm black beans. Combine cheeses in a bowl. In a separate bowl, mix cabbages.
Wrap tortillas in foil and warm in oven for 10 min.
In a large cast iron or heavy skillet, heat remaining 2 tbsp olive oil over medium-high heat until it sizzles. Gently place fillets in skillet. Cook on side for 3 to 4 min. Carefully turn fillets and continue cooking for another 3 to 4 minutes or until fish is cooked through. Remove from heat and chop into bite-sized pieces.
To assemble taco, top warm tortillas with fish, black beans, cheese, and cabbage. Drizzle with Chipotle Cream Sauce and fold in half. Serve with salsa and lime wedges.
Chipotle Cream Sauce
4-5 whole chipotle peppers in adobo sauce (found in 7 oz. cans)
1 tbsp freshly squeezed lime juice
1 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp taco seasoning
2 cups sour cream
In a food processor, combine whole chipotle peppers, lime juice, lemon juice, salt, cumin, and seasoning. Blend until peppers are pureed. Add the sour cream and blend thoroughly until smooth. Refrigerate and serve chilled.