Wednesday, June 2, 2010

Tequila Lime Fish Tacos

i bought a piece of mahi mahi at wegmans yesterday that looked beautiful. i immediately thought of fish tacos. i decided to marinate the mahi in a tequila lime marinade. i reduced the marinade on the stovetop after i grilled the fish and added it to the guacamole of the tacos. it was awesome!

i prefer flour tortillas but this would be just as good with corn tortillas if that is what you prefer or if it's what you have on hand. corn tortillas are also perfect for those with gluten intolerance. 

Tequila Lime Fish Tacos
serves 4

1 1/2 lbs fresh mahi mahi
4 whole wheat flour tortillas
1 cup shredded lettuce

2 limes, juiced (plus zest from one of the limes)
2 cloves garlic
1/4 cup cilantro
1/2 tsp salt
1/4 tsp pepper
5 dashes tabasco sauce
1/4 cup tequila
2 tbs olive oil
combine all ingredients in a food processor or blender and puree until smooth.
pour into shallow dish and lay fish into the marinade.
let sit in marinade in the fridge for at least 30 minutes or up to an hour.
remove fish from marinade and grill mahi on grill for 2-3 minutes per side on high heat. meanwhile, pour remaining marinade into small saucepan and let simmer over medium low heat for at least 5 minutes (making sure it comes to a boil for at least 1 minute).

remove fish from grill and let sit 5 minutes before cutting it into strips.

meanwhile, prepare guacamole.

1 ripe avocado, diced
1/2 red onion, minced
10 cherry tomatoes, diced
3 tbs reduced tequila lime marinade
1/2 tsp salt
1/2 tsp pepper
mash avocado in a medium bowl and add remaining ingredients. stir well to combine.
layer 1/4 cup of shredded lettuce on each tortilla, layer strips of fish on the lettuce and then dollop guacamole on top. roll up tortilla and enjoy!

although E and i both agreed this was really good i think i'll want a little more crunch next time too. i think some lime slaw as well as additional chopped tomatoes would be perfect!


  1. Fish tacos are my favorite! I usually do the talapia with old bay blackening seasoning, then do some red cabbage, avocado slices, and lime-cilantro-sour cream. I swear I made this for our dinner at least twice a week last summer.

  2. i agree john, i think i could live on fish tacos in the summertime. i find myself craving them all the time!


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