Ingredients:
6 firm, white fish fillets
3 tablespoons tequila
juice of 1/2 lime
1/2 teaspoon cumin
2 small hot chiles, seeded and minced
salt
pepper
1/2 pint cherry tomatoes, halved
1 green onion, chopped
to serve:
corn tortillas (small size)
sour cream
additional lime juice
avocado
hot sauce (I used Tabasco brand chipotle pepper sauce)
finely shredded red cabbage
Directions:
Whisk together the tequila, lime juice, chiles, cumin and salt/pepper to taste. Pour into a resealable bag and add the fish. Marinate about 10-20 minutes or until you get bored and hungry and want to eat. Spray a nonstick pan with cooking oil or heat up 1 tablespoon olive oil. Cook the fish until cooked through, about 5 minutes, flipping once. Meanwhile, mix the green onion and the tomato together. Sprinkle with salt, pepper and a tiny bit of lime juice. Set aside. When the fish is cooked through, remove it to a plate and cut into slices. Microwave the corn tortillas between damp paper towels for a few seconds or until they are slightly warm and soft. Place the fish in the middle of the tortilla. Sprinkle with additional lime juice if desired. Top with tomato/green onion mixture, avocado*, shredded red cabbage, hot sauce and sour cream. Serve.
Yield: about 6-8 tacos.
*which I didn't do, as avocados were $2 each at the store today, but that I think would taste really good.
Directions:
Whisk together the tequila, lime juice, chiles, cumin and salt/pepper to taste. Pour into a resealable bag and add the fish. Marinate about 10-20 minutes or until you get bored and hungry and want to eat. Spray a nonstick pan with cooking oil or heat up 1 tablespoon olive oil. Cook the fish until cooked through, about 5 minutes, flipping once. Meanwhile, mix the green onion and the tomato together. Sprinkle with salt, pepper and a tiny bit of lime juice. Set aside. When the fish is cooked through, remove it to a plate and cut into slices. Microwave the corn tortillas between damp paper towels for a few seconds or until they are slightly warm and soft. Place the fish in the middle of the tortilla. Sprinkle with additional lime juice if desired. Top with tomato/green onion mixture, avocado*, shredded red cabbage, hot sauce and sour cream. Serve.
Yield: about 6-8 tacos.
*which I didn't do, as avocados were $2 each at the store today, but that I think would taste really good.
Such a fresh dish! The only things missing are a pitcher of 'ritas and a chair by the swimming pool :)
ReplyDeleteI've never had fish tacos but have seen them around. I think they look yummy!
ReplyDeletefish tacos are one of my favorite summer foods! yum!!
ReplyDeleteI have yet to try fish tacos, but instead of buying them at a Mexican place, maybe I should make my own. Yours sure look good!
ReplyDeletethis is my fav food of all time!!!
ReplyDeleteI've never made fish tacos myself, but I love them. Your recipe sounds great.
ReplyDeleteIf you're looking for a fancier name, try Tacos del Pescado. Pescado (pronounced peh-SKAH-doh)is the Spanish word for fish. My husband and I love fish tacos! It looks like you used fresh red cabbage in yours. That's yummy! So is green cabbage and/or fresh cilantro.
ReplyDeleteAny recipe with tequila is ok with me!
ReplyDeleteYum, I absolutely love both recipes: am a fiend about sweet Lassi, made with rose water. Mmmmm. thanks for inspiring me to make these things again!
ReplyDeleteI loooove fish tacos, and these look really great. Love the crunch of that beauteous purple cabbage!
ReplyDeleteThere is no better name than fish taco!
ReplyDeleteI remember having my first one in Maui, and thought it was really strange to put cabbage on a taco instead of lettuce, but the taco stand dude said it was the original way, and now I can´t imagine eating it any other way.