Tequila Lime Fish Tacos w Homemade Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
For the Fish
  • 3 lb of white fish filets (I use Cod)
Marinade:
  • ½ cup Tequila
  • ½ cup chopped Cilantro
  • 6 cloves Garlic minced
  • 6 Limes, Juiced
Seasoning:
  • Cumin
  • Kosher Salt (or coarse sea salt)
For the Salsa
  • 1 Yellow Pepper, chopped small
  • 1 orange pepper, chopped small
  • 6 plum Tomatoes, scooped & chopped small
  • 1 Limes, squeezed
  • ⅓ cup chopped cilantro
  • 2 Jalapeños, diced
  • 1 Red Jalapeno, diced
  • 1 Sweet Onion, chopped small
  • 1 head of garlic, chopped small
  • 4oz beer
  • ⅛ cup olive oil
  • 1 tsp cumin
Instructions
For the Fish:
  1. First rinse the fish with cold water and pat dry. Mix your marinade together in a largebowl and then add your fish to marinade. Cover tightly with plastic wrap and let sit in fridge for 4 hours.
  2. minutes before you are ready to begin grilling, set your grill up for direct medium heat.
  3. After fish has finished marinating, remove from fridge and lightly pat dry. Set marinade aside.
  4. Season both sides of fish with salt & cumin.
  5. Next in a large sauce pan over medium high heat add your marinade and bring to boil. Let marinade boil for 5 minutes and then remove from heat and set aside. You'll pour this over the fish once it is done grilling.
  6. Add your fish directly to hot grill and close lid. Grill four minutes on one side, turn fish over and about 3 more minutes on the other. Remove from heat and drizzle with the boiled marinade sauce.
  7. Serve in a tortilla or with chips and homemade salsa (recipe to follow) and optional guacamole.
For the Salsa
  1. In a medium pan over medium heat add your oil, garlic & onions.. Cook until onions are just translucent.
  2. Next add your beer and bring to boil. Add your your orange & yellow peppers, cook for 2-3 minutes.
  3. Add your red & green jalapeños. Cook for another 2 - 3 minutes.
  4. Add your tomatoes, lime juice & cumin.
  5. Cook for another 2 minutes.
  6. Add your cilantro, remove from heat and salt & pepper to taste.
  7. Bring salsa to room temperature and then store in fridge until ready to use.
Recipe by My Lavender Blues at https://mylavenderblues.com/tequila-lime-fish-tacos-and-a-spicy-salsa/