I love fish tacos! Aaron made fish tacos the other night and I made some couscous and I have combined them all week long into different left over meals. Yummy!

Aaron made the MY OH MAHI, THAT'S A GOOD FISH TACO from Rachel Ray's May 2008 magazine. This is a classic favorite at our house and I love it! My favorite is the cabbage and cilantro mixture. Long after the tacos are gone and the guest have gone home I will eat this stuff ! I eat it on chips. I eat it on eggs. I eat it on a tortilla. My lunch today was a whole wheat tortilla, the couscous (that I'll get to in a minute) mixture and the cabbage mixture. Oh my goodness it was good! Here's the recipe for you fish taco lovers:


  • 1/4 cup vegetable oil
  • 1 jalapeño chile, seeded and finely chopped
  • 1 small red onion, one-quarter finely chopped, the remainder thinly sliced
  • 1 clove garlic, grated or finely chopped
  • One can black beans (15 ounces), rinsed
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 3 tablespoons honey
  • 2 tablespoons hot pepper sauce
  • Juice of 2 limes, plus 2 teaspoons grated peel
  • 1/2 head red cabbage, shredded
  • 1/3 cup finely chopped cilantro (a generous handful)
  • Four mahi mahi fillets (6 ounces each)
  • 8 corn taco shells
  • 8 flour tortillas
  • 1 cup crème fraîche or sour cream


In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeño, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover.

In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss.

Pre-heat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes.

Warm the taco shells and tortillas on the grill. Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.

Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the crème fraîche and extra slaw on the side.

Since Aaron makes this each time I have no idea what he changes or alters! All I know is that it is GOOD!

I searched online for a good side item and came across this COUSCOUS SALAD. If you don't know about couscous or don't know how to make it, let me tell you it is:

A. So good

B. So easy

C. So much can be done with it!

Here's what I found:


  • 1 box of plain couscous
  • 8 oz vegetable broth
  • 2 cups of cooked broccoli florets
  • 1 large carrot grated
  • 1 small red onion, about 1/2 a cup
  • 1/3 cup golden raisins
  • 1/3 cup chopped cashews
  • 1 8 oz package of Feta cheese
  • 1 can of garbanzo beans or chick peas drained and rinsed
  • Dressing:
  • 2 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon minced fresh ginger
  • 3/4 teaspoon salt


  1. Put raisins in a small bowl of water and set aside.
  2. Steam broccoli in the vegetable broth until tender, but still al dente. Set aside to cool off
  3. Cook couscous as instructed on the box.
  4. Fluff couscous with a fork and put in a large bowl.
  5. Once couscous is cooled off, add broccoli, carrots, onions, raisins, garbanzo beans and cashews.
  6. In a small bowl whisk together olive oil, vinegar, sugar, ginger, curry and salt.
  7. Toss dressing in with the couscous salad
  8. Fold in crumbled feta

So easy and so yummy! Here's what I did differently …. No raisins in ours. Aaron said he didn't like them in there so we didn't do them. I think it would make this even more of a hit for kids if there were raisins! I also didn't have very much red onion on hand and wasn't sure how to do the ginger so I didn't do too much. I loved this and so did everyone in our house except Deacon. In fact I have sent this to school with Amos two days in a row now and he raves about it!


Jamie Ivey