Ingredients
1 can (15 ounces) black beans, rinsed and drained1/2 cup sliced red onion1 tablespoon balsamic vinegar1 tablespoon canola oil1/4 teaspoon salt1/8 teaspoon pepperAIOLI:1 cup sour cream2 tablespoons mayonnaise1 tablespoon lime juice1/2 teaspoon ground chipotle pepper1/2 teaspoon ground cumin1/4 teaspoon Louisiana-style hot sauceTACOS:1-1/2 pounds mahi mahi1 tablespoon canola oil1 envelope taco seasoning8 flour tortillas (8 inches)2 cups coleslaw mix1 cup shredded Mexican cheese blend 2 jalapeno peppers, seeded and slicedLime slices
Preparation
In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly.
Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm.
Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally.
To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli.
