Margarita Fish Soft Tacos
Serve with Pico de Gallo Pilaf.
- 2 ounces tequila (2 shots)
- Zest and juice of 1 lime
- 3 tablespoons vegetable oil, divided
- 1 tablespoon Old Bay seasoning
- 1 teaspoon chili powder
- 4 portions mahi-mahi or halibut fillets (6-8 ounces each)
- 1 small-medium red onion, chopped
- 2 cloves garlic, finely chopped
- 1 jalapeño pepper, seeded and chopped
- 8-10 tomatillos, peeled and coarsely chopped
- Salt and pepper
- 1 teaspoon ground cumin
- Zest and juice of 1 lemon
- 1 generous tablespoon honey
- 1 small ripe avocado, halved, seeded and flesh removed
- Cooking spray
- 8 soft flour tortillas
- 1/2 small white or red cabbage, shredded
In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, Old Bay seasoning and the chili powder. Coat the fish in the dressing.
Pre-heat a grill pan or outdoor grill.
While the grill
heats, heat a medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onion, garlic and jalapeño
. Sauté for a couple of minutes to soften, then add the coarsely chopped tomatillos. Season with salt and pepper and the cumin. Cook until the tomatillos soften, about 6-7 minutes more. Remove from the heat and let cool for about 5 minutes.
Add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until a thick salsa forms. Transfer to a bowl and reserve.
Coat the grill pan or grill with cooking spray. Add the fish and cook for 3-4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
Serve the fish with tortillas alongside, topping the fish with cabbage and salsa as you eat.