So these are not only easy, but completely healthy and delicious. To start, you need at least two pieces of mahimahi. In the absence of that particular fish, you can substitute rock fish or swordfish or hell, shrimp would also work out if you had to. To season the fish, just use a little salt, pepper and grape seed oil and then grill over a low flame for about 10-12 minutes. Meanwhile, chop up two medium tomatoes, one avocado and dice about 1/3 cup of onions. Mix the three together and then toss in a little grape seed oil (I use that oil for this because it has less of a strong flavor - like olive oil - and doesn't change the taste of the 'salsa'). At the same time, heat up some black beans in a small saucepan and stir in some crushed red pepper flakes - how much is your call.
You want to lightly toast the tortillas in the oven, right on the rack - say on the 'warming' heat option - for just a few minutes. Once they are still malleable but slightly crispy, remove and start building your taco. Take the fish and flake it off into smaller chunks that'll be easier to roll up.
Then, in addition to the fish, beans and avocado salsa, you can also add some chopped lettuce, sour cream and even tabasco - clearly we went for ALL of that.
Ideally, serve these with a beer!