Mahi-Mahi Fish, Red Cabbage-Mango Slaw and Refried Black Beans Tacos

And one more recipe for fish tacos. It so happened that our family love this kind of  “fast food”. The idea to add black beans appeared spontaneously, but they are very well complemented this dish.

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Yield: 2 servings

2 fillet mahi-mahi or tilapia
1/2 teaspoons paprika
1/2 teaspoons brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
pinch of salt
1/4 teaspoon ground cumin

1 ripe but not soft mango
1 cup red cabbage, sliced
1 jalapeno pepper
4 tbsp. refried black beans – store bought or homemade
2 flour tortillas

Finely slice cabbage, add pinch of salt, squeeze with hand. Add shredded mango (I used my Börner Thin Julienne Vegetable Slicer), splash of lemon juice and sliced jalapeno pepper.

In a small bowl, combine paprika, brown sugar, oregano, garlic powder, salt and cumin. Rub over mahi-mahi. Heat large cast-iron skillet over medium-high heat. Spray with cooking spray. Add fish to pan; cook 3 minutes on each side or until done.

Warm tortillas. Divide refried black beans, fish and cabbage slaw evenly among tortillas.

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