Taco to the hand, because I am not paying any attention to you while I stuff my face with this God blessed Mexican delicacy.
I’m also too busy stuffing face that I just like have no ability to think of anything more aside from the taco recipe to write about…..
White flaky cod with a tequila/lime/cilantro/garlic marinade, thrown on the grill, wrapped in a flour tortilla (try them from scratch here) with a fresh homemade spicy salsa and a little guacamole (optional).
Not only are they incredibly easy to make, but you can prep a majority of the ingredients a head of time leaving you with just the grilling come dinner time (or whenever you choose to make these).
Perfect for entertaining large crowds, or in my case, party for one. *yay*
Tequila Lime Fish Tacos with a homemade Spicy Salsa.
You technically can use any white fish that is available to you, however Cod has a really mild flavor and it’s meat is white and flaky, which I feel is what you are looking for when making fish tacos.
This is totally optional but if you really want to kill any fish smell or strong bite let your fish soak in sprite or any lemon/lime soda combo for about an hour before marinating. This also improves the flavor (in my own opinion, and researching online – it looks like others who use this trick agree).
Also if you would like to up the heat factor in the salsa, replace one jalapeño with a habanero pepper and provide guests with a hanky.
- 3 lb of white fish filets (I use Cod)
- ½ cup Tequila
- ½ cup chopped Cilantro
- 6 cloves Garlic minced
- 6 Limes, Juiced
- Kosher Salt (or coarse sea salt)
- 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
- 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.
- minutes before you are ready to begin grilling, set your grill up for direct medium heat.
- After fish has finished marinating, remove from fridge and lightly pat dry. Set marinade aside.
- Season both sides of fish with salt & cumin.
- 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.
- 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.
- Serve in a tortilla or with chips and homemade salsa (recipe to follow) and optional guacamole.
- In a medium pan over medium heat add your oil, garlic & onions.. Cook until onions are just translucent.
- Next add your beer and bring to boil. Add your your orange & yellow peppers, cook for 2-3 minutes.
- Add your red & green jalapeños. Cook for another 2 - 3 minutes.
- Add your tomatoes, lime juice & cumin.
- Cook for another 2 minutes.
- Add your cilantro, remove from heat and salt & pepper to taste.
- Bring salsa to room temperature and then store in fridge until ready to use.