1 Video | Photo: Margarita Fish Soft Tacos Recipe
Ingredients
- 2 ounces tequila
- 1 lime, zested and juiced
- 3 tablespoons vegetable oil
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 1 teaspoon chili powder
- 4 (6 to 8-ounce) portions mahi mahi or halibut fillets
- 1 small to medium red onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, finely chopped
- 8 to 10 tomatillos, peeled and coarsely chopped
- Salt and freshly ground black pepper
- 1 teaspoon ground cumin
- 1 lemon, zested and juiced
- 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
Directions
In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 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 and top the fish with cabbage and salsa as you eat.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 39 reviews
By llidyoff
on February 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
To quote RR "YUMMO!" The marinade was excellent and the salsa was great as well. Other reviews stated the salsa being too sweet. I didn't find that at all. The sweetness really brought out the flavors in the Halibut. If you are affraid of the salsa being too sweet, you can always add a little at a time. BTW the marinade also works well with Salmon.
By znunley98
Cincinnati, OH
on September 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am really looking forward to making this soon. I love fish tacos and my mother is visiting, and she loves them too! This looked PERFECT! And my the other comments, I did good my only buying 4 tomatillos...my kids wont eat the leftovers! and so, less honey and more kick? I can do that. Thanks!
By KimFN
Milwaukee, WI
on September 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was DELICIOUS! After reading the reviews, I did decide to leave out the honey in the salsa though, and it was fantastic. I am a huge salsa verde fan, so I was a little leary of this, but WOW! It's awesome! It does make a lot of salsa, but the left over is sooo good with tortilla chips! I also left out the tequilla because I'm pregnant and didn't want to invest in a whole bottle since I won't be drinking for a while. : I just used two limes instead and the fish was still wonderful, and very flavorful! I am so glad that I tried this because it was great and I will defintely be making this again and again!
Read all 39 reviews