/cook-it/recipes/lucy-buffetts-mahi-tacos/
INGREDIENTS
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4 - 8 oz Fresh Mahi-Mahi Filets
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4 tbsp Olive Oil, divided
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2 tbsp Lulu's Chipotle Taco Seasoning
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1 cup sharp cheddar cheese, shredded
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1 cup Monterey jack cheese, shredded
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1 cup white cabbage, shredded
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1 cup purple cabbage, shredded
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12 - 6 in corn tortillas
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1 fresh lime, cut into wedges
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Cuban Black Beans
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1 lb dry black beans
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7 cups water
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2 tbsp extra virgin olive oil
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1 medium onion, chopped
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1 green pepper, chopped
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2 ribs celery, chopped
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1 whole jalapeño (optional)
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1½ teaspoons salt, divided
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1 tsp salt, divided
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1 tsp pepper, divided
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2 bay leaves
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2 tsp cumin
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1 tsp coriander
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½ tsp oregano
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¼ - ½ cup Lulu's Clearly Crazy Hot Sauce or white vinegar
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Chipotle Cream Sauce
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4-5 whole chipotle peppers in adobo sauce
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1 tbsp lime juice, freshly squeezed
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1 tsp lemon juice, freshly squeeze
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½ tsp salt
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¼ tsp Lulu's Chipotle Taco Seasoning
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2 cups sour cream
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Lulu's Sassy Salsa
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1 can diced tomatoes, undrained (28 oz)
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2 jalapeños, seeds removed
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2 tsp Rose's lime juice
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2 tsp cilantro leaves, finely chopped
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½ cup yellow onions, finely chopped
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2 cloves garlic, crushed
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1 tsp cumin, ground up
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1 tsp salt
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1 tsp sugar
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