MARGARITA FISH TACOS

Margarita Fish Tacos image

Yield serves 4

Number Of Ingredients 18

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2 ounces tequila
Zest and juice of 1 lime
3 tablespoons vegetable oil
1 tablespoon Old Bay seafood seasoning
1 teaspoon chili powder
4 (6-to 8-ounce) mahimahi or halibut fillets
1 small to medium red onion, chopped
2 garlic cloves, finely chopped
8 to 10 tomatillos, peeled and coarsely chopped
1 teaspoon ground cumin
1 jalapeño pepper, seeded and chopped
Salt and pepper
1 small ripe avocado
Zest and juice of 1 lemon
1 generous tablespoon honey
Cooking spray
8 soft flour tortillas
1/2 small white or red cabbage, shredded

Steps:

Combine the tequila with the lime zest and juice, 2 tablespoons of the oil, the Old Bay seasoning, and the chili powder. Coat the fish in the dressing and heat a grill pan or outdoor grill.
While the grill heats, add the remaining tablespoon of oil to a skillet over medium-high heat. Cook the onions and garlic for 2 to 3 minutes to begin to soften, then add the chopped tomatillos, cumin, and jalapeños. Season with salt and pepper, and cook to soften, 6 to 7 minutes more. Put the tomatillo mixture in the food processor with the flesh of the avocado, lemon juice and zest, and honey. Process until a thick salsa forms. Transfer to a bowl.
Spray the grill with cooking spray and cook the fish for 3 to 4 minutes on each side. Place the soft tortillas over an open flame on a stove burner or grill to soften and char.
Wrap the fish, cabbage, and salsa inside the tortillas and serve.