MARGARITA FISH TACOS

Margarita Fish Tacos image

Provided by @MakeItYours

Number Of Ingredients 17

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1/4 cup tequila
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
2 tablespoons caster (superfine) sugar
1/4- 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
4 white flesh fish fillets (snapper, mahi mahi, cod, grouper, flounder or halibut work well)
1/4 cup canola, or similar, oil, divided
4, 8-inch, flour tortillas, warmed
For the Pickled Cabbage Salad:
1/2 white or red onion, thinly sliced
2 cups shredded cabbage
2-3 radishes, thinly sliced
Garnishes:
Chopped cilantro leaves
1 avocado, sliced or diced
1 lime, cut into 4 wedges

Steps:

In a medium bowl, whisk together the tequila, lime juice, orange juice, sugar, red pepper flakes and salt. Remove half of the marinade for the cabbage salad and set aside.
Add the fish to the marinade in the medium bowl, cover and allow to rest for 20 minutes.
For the cabbage salad: place the onion, cabbage and radish slices in another medium bowl and add the reserved half of the marinade. Gently toss to combine, cover and refrigerate until ready to serve.
After 20 minutes, transfer the fish to a paper towel-lined tray and pat dry. Brush both sides of the fish fillets lightly with oil.
Heat a large skillet over medium-high heat. Once it is heated, add 2 tablespoons canola oil and turn heat to high. When the oil is hot, carefully add the fish fillets, (skin-side first if still intact) and cook 1-2 minutes each side. Transfer cooked fish to a plate.
To serve, place a warm tortilla on a serving dish, top with fish, cabbage salad, avocado and cilantro. Add a wedge of lime for lime juice and...
Enjoy!