Margarita fish soft tacos

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Ingredients

  • 30ml tequila
  • 1 lime, zested and juiced
  • 45ml vegetable oil
  • 1 tablespoon seafood seasoning (recommended: old bay)
  • 1 teaspoon chilli powder
  • 4 (168 to 224g) portions mahi mahi or halibut fillets
  • 1 small to medium red onion

Use imperial measurements

Method

How to make Margarita fish soft tacos


1) In a small bowl, combine the tequila with the lime zest and juice, 30ml vegetable oil, seafood seasoning, and chilli powder. Coat the fish in the dressing.

2) Heat medium heavy saucepan with the remaining 15ml of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. transfer to a bowl and reserve.

3) Heat an outdoor grill or heavy saucepan over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.

4) Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.

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