- 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
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.