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Fish Tacos with Chipotle Aioli

TOTAL TIME: Prep: 45 min. Grill: 15 min. YIELD: 8 servings.
I came up with this recipe after having fish tacos at a seafood restaurant. Instead of frying the fish, I grill it and add a couple of fresh items to give this light healthy meal new flair. —Anthony Dolby, Howland, Oregon

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup sliced red onion
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • AIOLI:
  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon Louisiana-style hot sauce
  • TACOS:
  • 1-1/2 pounds mahi mahi
  • 1 tablespoon canola oil
  • 1 envelope taco seasoning
  • 8 flour tortillas (8 inches)
  • 2 cups coleslaw mix
  • 1 cup shredded Mexican cheese blend
  • 2 jalapeno peppers, seeded and sliced
  • Lime slices

Directions

  • 1. In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly.
  • 2. 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.
  • 3. Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally.
  • 4. 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.

Nutrition Facts

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