Rule #84: Fish love tequila.
I’ve had a version of this Margarita Fish Tacos recipe for years (muchos años if we’re getting into the theme here). I’m trying to reorganize my hundreds of recipes, and I came across this little amigo while attempting to control the chaos in my recipe book. The original recipe has you making your own salsa verde, among a few other changes, and I say “ADIOS MUCHACHO” to that! Grocery stores have extremely delicious salsa verde already on the shelf. If you feel so inclined, make your own. As for me and my casa, we will buy those goods!
Words can’t express how light, tangy, and full of flavor each little bite of these fish tacos is! Okay, maybe those words helped a bit, but you get my drift. These little bundles of yummy can be on the table in NO time, too. They’re perfect for your next Taco Tuesday!
First, we make a little marinade for our fish. All you need is some tequila (our favorite is Hornitos Resposado), olive oil, the zest and juice of 1 lime, 1/4 tsp. cumin, 1/4 tsp. garlic powder, and 1 tsp. chili powder.
Then, you pour the marinade all over your fish in a shallow pan. I like to use a hearty fish like red snapper or orange roughy for these tacos. Tilapia or cod would also do well! Marinate the fish for 1-4 hours, until the flavors have really seeped in.
Remove the fish from the marinade and sear in a large skillet coated with olive oil over medium-high heat.
You want to get some good coloring on the fish – almost a light brown. Then, flip the fish over to sear and continue cooking.
Partially cover the skillet so the inside of the fish can cook through. Cook for about 5 more minutes, until the fish is completely white inside and flakes easily with a fork.
For the assembly, I start with a browned tortilla (just get a skillet – no oil – over high heat and brown the tortilla for about 20 seconds per side), some shredded cabbage, the yummy margarita fish, some salsa verde, then Cotija cheese. Squeeze a little extra lime juice on top to really seal the deal.
And there you have it, folks! Margarita Fish Tacos on your plate and soon to be in your belly!
Side Dish Recommendations
Margarita Fish Tacos
Fish & Marinade
- 2 oz. tequila
- 1 lime zested and juiced
- 2 tbs. olive oil
- ¼ tsp. ground cumin
- ¼ tsp. garlic powder
- 1 tsp. chili powder
- 1 lb. hearty white fish red snapper, orange roughy, cod, and tilapia all work well, bones and skin removed
- 1 tbs. olive oil
- Tortillas we like the corn and flour blend
- Shredded cabbage
- Salsa verde
- Cotija cheese crumbled
- Cilantro leaves
- Lime wedges
- In a small bowl, combine the tequila with the lime zest and juice, 2 tbs. olive oil, cumin, garlic powder, and chili powder. Place the fish in a shallow dish and pour the marinade over top. Cover with plastic wrap and marinate in the refrigerator for 1-4 hours.
- Heat a large skillet or grill pan over medium-high heat. Add in 1 tbs. olive oil and heat until shimmering. Sear the fish on one side until browned (about 3 minutes). Flip to other side and slightly cover the pan with a lid. Continue cooking until browned on the other side and cooked through (about 5 minutes).
- Meanwhile, toast your tortillas in a small, nonstick skillet over high heat (no oil or cooking spray needed).
- To assemble the tacos, lay a tortilla on your plate, add some of the cabbage, then fish, then some salsa verde, cotija cheese, and cilantro. Serve alongside some lime wedges.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.