craving

fish tacos.

Quite possibly my favorite food on earth and one of the things I miss most about not living in California. But why, when I live in one of the fish-richest places ever, should it be so hard to find a good fish taco? I've decided that the only way to deal with this epidemic is to just make my own. This recipe from foodformyfamily.com looks right up my alley. Normally I'm not a fan of tequila, but in this case I think it would impart a really great flavor to compliment the lime in the marinade for the fish.

all images via foodformyfamily.com

Here is Shaina's recipe for 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
 

** For other add-ons, I would throw together a little simple shredded salad of purple cabbage with lime juice and chili powder, as well as some avocado and cilantro crema to balance the spiciness *