6 firm, white fish fillets
3 tablespoons tequila
juice of 1/2 lime
1/2 teaspoon cumin
2 small hot chiles, seeded and minced
1/2 pint cherry tomatoes, halved
1 green onion, chopped
corn tortillas (small size)
additional lime juice
hot sauce (I used Tabasco brand chipotle pepper sauce)
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.
I wish I had a better name to call these besides fish tacos, but I have no idea what that would be. Fish taco sounds so prosaic for what is truly a taste sensation. Incredibly quick to make and really fresh tasting, perfect for a outdoor meal. I think this is one of my new favorite meals and this is from someone who (I am pretty sure) until today and never even had a fish taco.