Margarita Fish Tacos

2 pounds white fish fillets (tilapia, cod, red snapper, mahi mahi)
1/3 cup tequila
3 limes, juiced
3 tablespoons miel de agave (or agave nectar)
1 1/2 tablespoon avocado oil (or any light oil)
1/2 teaspoon kosher salt

Basting:
1 lime, juiced
1/2 teaspoon kosher salt

Salsa Fresca:
1 large tomato diced
1/2 onion diced (yellow or red)
1/2 large green pepper diced
1 jalapeño, finely chopped
1 tablespoon cilantro, chopped
1 lime, juiced
kosher salt, to taste

Assembly:
20 white corn tortillas
shredded romaine lettuce
sour cream
diced jalapeños
guacamole
cotija or a white cheese, shredded/crumbled

Mix tequila, lime juice, agave, oil and salt in a zip-top bag. Add fish and refrigerate from one hour to overnight. Grill fish on a hot, oiled grill (450 to 500° F) three minutes per side. Squeeze lime over fish after the first flip and sprinkle with salt. Remove the grilled fish pieces to aluminum foil and wrap to retain heat.

Prepare salsa fresca by combining tomato, onion, pepper, jalapeño, cilantro, lime juice and salt. Refrigerate if it is made ahead of time.

Warm tortillas on the grill or otherwise. Assemble tacos with fish, salsa and other additions of your choice.


Makes 6 servings

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