1/4 cup vegetable oil
1 jalapeno chile, seeded and finely chopped
1 small red onion, half chopped and the other half thinly sliced
1 clove garlic, grated or finely chopped
one 15 oz. can of black beans, drained and rinsed
1 tsp. ground cumin
salt and pepper
3 tbls honey
2 tbls hot sauce
Juice of two limes, plus 2 tsp zest
1/2 head red cabbage, shredded
1/3 cup cilantro, stems and leaves chopped
Four 6 oz mahi mahi fillets, preferably marinated
flour tortillas
creme fraiche or sour cream

1/4 cup vegetable oil 1 jalapeno chile, seeded and finely chopped 1 small red onion, half chopped and the other half thinly sliced 1 clove garlic, grated or finely chopped 1 tsp ground cumin 3 tbls honey 2 tbls hot sauce 1/2 head red cabbage, shredded 1/3 cup cilantro, stems and leaves chopped

Heat oil and saute black beans, jalapeno, pepper, onions, garlic and cumin until onions are wilted and soft. Add 1/4 t. salt and pepper to taste. Allow to cool slightly and then puree in Cuisinart, adding a small amount of water, if necessary. Set aside.

Mix honey, hot sauce, lime juice and zest in a bowl. Toss in cabbage and cilantro and allow to marinate.

Drizzle mahi mahi with about 2 tablespoons of olive oil, salt and pepper it to taste and grill.

Heat tortillas.

Spread heated tortillas with thin layer of black bean mixture. Top with fish. Put a heaping amount of drained cabbage on the top and large dollop of sour cream or creme fraiche. Sprinkle with additional cilantro, if desired.