Margarita Fish Tacos are the perfect, easy recipe for your next Taco Tuesday! All you need to do is marinate the fish for 1-4 hours, then sear until cooked through. Garnish with some lime, shredded cabbage, Cotija cheese, and salsa verde, and you're having a great Taco Tuesday!
1lb.hearty white fishred snapper, orange roughy, cod, and tilapia all work well, bones and skin removed
Assembly
1tbs.olive oil
Tortillaswe like the corn and flour blend
Shredded cabbage
Salsa verde
Cotija cheesecrumbled
Cilantro leaves
Lime wedges
Instructions
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.
Keyword fish tacos, margarita fish tacos, Mexican, tacos