Serves 4
30 min
Margarita Fish Soft Tacos
Recipe GLPR6206c436daea4f
Grilled mahi mahi or halibut fillets marinated in a zesty tequila-lime mixture, served in charred soft flour tortillas with a vibrant tomatillo-avocado salsa and fresh shredded cabbage. This light, flavorful Mexican-inspired dish comes together in just 30 minutes and is perfect for a quick weeknight dinner or entertaining guests.
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Ingredients
2 ounces tequila
1 limes, zested and juiced
3 tablespoons vegetable oil
1 tablespoon seafood seasoning
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 cloves, finely chopped
8 to 10 tomatillos, peeled and coarsely chopped
salt and freshly ground black pepper, to taste
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
½ small head cabbage, shredded
Directions
In a small bowl, whisk together the tequila, lime zest, lime juice, 2 tablespoons of vegetable oil, seafood seasoning, and chili powder until combined. Place the fish fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Set aside while you prepare the salsa.
Heat the remaining 1 tablespoon of vegetable oil in a medium skillet over medium-high heat. Add the chopped red onion, jalapeno, and garlic, stirring frequently until softened, about 2 minutes. Add the coarsely chopped tomatillos, season with salt and pepper to taste, and stir in the ground cumin. Cook for 6 to 7 minutes, stirring occasionally, until the tomatillos break down and become very soft. Remove the skillet from the heat and allow the mixture to cool for about 5 minutes.
Transfer the cooled tomatillo mixture to a food processor. Add the lemon zest, lemon juice, honey, and avocado flesh. Pulse until the salsa reaches a thick, chunky consistency. Transfer the salsa to a bowl and set aside.
Preheat a grill or large skillet over medium heat and lightly coat with cooking spray. Remove the fish from the marinade, allowing excess liquid to drip off. Place the fillets on the hot grill or skillet and cook for 3 to 4 minutes on each side until the fish reaches an internal temperature of 145°F and begins to flake easily with a fork.
While the fish cooks, char the soft flour tortillas directly over a gas flame on your stovetop or on the grill for about 15 to 20 seconds per side, turning occasionally, until lightly charred and warmed through.
To serve, place a charred tortilla on each plate and top with a grilled fish fillet. Add a generous spoonful of the tomatillo-avocado salsa and a small handful of shredded cabbage on top of or alongside the fish. Serve immediately with additional salsa on the side if desired.
