Fish Tacos with Mango Salsa, Cilantro Lime Slaw and Savory Black Beans

Ingredients

• 450 g green cabbage (about 1/2 medium head, finely shredded)
• 225 g red cabbage (about 1/4 medium head, finely shredded)
• 2 pcs carrots (medium, shredded)
• 0.5 cup cilantro (freshly chopped)
• 120 ml mayonnaise (about 1/2 cup)
• 60 ml sour cream (about 1/4 cup)
• 3 tbsp lime juice (from 1-2 fresh limes)
• 1 pcs jalapeño (finely minced, seeds removed for less heat)
• 1 tbsp honey
• 1 pcs garlic (clove, minced)
• 0.5 tsp ground cumin
• 0.75 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   In a large bowl, combine the shredded green cabbage, red cabbage, and carrots. Add the chopped cilantro and toss everything together until well mixed.

2. 2

   Make the creamy lime dressing. In a separate small bowl, whisk together the mayonnaise, sour cream, and fresh lime juice until smooth. Stir in the minced jalapeño, minced garlic, honey, ground cumin, salt, and black pepper. Mix well until the dressing is evenly combined.

3. 3

   Pour the dressing over the cabbage mixture. Use tongs or a large spoon to toss everything together, ensuring the vegetables are evenly coated.

4. 4

   For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly. Serve chilled.

Ingredients

• 2 tbsp Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1.5 tsp Ground Cumin
• 1 tsp Chili Powder (mild or medium)
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 2 cans Black Beans (15-ounce cans, rinsed and drained)
• 1 cup Vegetable Broth (or water)
• 1 leaf Bay Leaf (optional, for deeper flavor)
• 0.75 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom Spices

   • Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot.
   • Stir constantly for about 60 seconds until the spices are fragrant. This step, known as 'blooming', enhances their flavor.
3. 3

   Simmer the Beans

   • Pour in the rinsed and drained black beans, vegetable broth, salt, pepper, and the optional bay leaf.
   • Stir well to combine and bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld.
4. 4