So what do you do with the leftover Tomatillo Cream Sauce from the Chicken Tacos with Mushrooms and Spinach? Make fish tacos.
Through my involvement with the #SundaySupper movement, I’ve started following some new food sites, one of which is The Texan New Yorker. Julie posted these Margarita Fish Tacos recently and I made them within a few days of the find.
I’ve always flour dusted and fried our fish tacos, we love them that way. But after reading Julie’s version with it’s combination of citrus, chili powder and tequila, I knew I had found a winner before I had even tasted them. And my favorite part of this recipe is the short marinade time. With my heavy weekday work load, an easy meal is always a hit in my kitchen.
This marinade packs a load of flavor into the fish. Julie used cod, but I had a couple of barramundi filets in the freezer that needed to be used. Barramundi is a white flesh fish from Australia, with a mildly sweet flavor and delicate texture. It reminds me of a meatier and better flavored tilapia. I’ve just started seeing it in our markets.
Being the curious sort that I am, I dove into the Internet waters for some other ideas for tequila fish tacos.
From one of my favorite Mexican cheese providers, Cacaque, I found these adobo rubbed fish tacos in which the tequila and the lime are added to the creme and an adobo rub is applied to the fish. The marinade time is 25 minutes but still very manageable for a weeknight meal. And topped with their crumbled Queso Fresco, this looks like a great fish taco that I’ll be trying next.
And from Fresh Avocados, Love one Today, I found an intriguing fish taco recipe where you mix honey, tequila, lime juice and cider vinegar and simmer into a reduced glaze for the fish. Topped with a spicy jalapeño avocado salsa, I think it sounds delicious. Plus I found a great new site that will tease my love for the avocado.
And finally this one from Guy Fieri caught my eye simply because he tops his tequila-laced fish tacos with a lime crema. I used a lime crema for a Bison Chili recipe and loved what the combination of these cool fresh flavors do for spicy food. He tops his with a tangy cabbage slaw.
For now, here’s Julie’s version, Margarita Fish Tacos.
- 2 oz. silver tequila
- Zest and juice of half a lime
- ¼ tsp orange zest
- 2 tsp fresh squeezed orange juice
- 1 garlic clove, peeled and grated
- 4 tbs olive oil
- 1 tbs Old Bay seasoning
- 1 tsp chili powder
- ¾ lb. white fish filets
- 6 corn tortillas, warmed
- Shredded cabbage or lettuce
- Tomatillo salsa and cilantro for topping
- Combine the tequila, lime zest, lime juice, orange zest, orange juice, garlic, 3 T. olive oil, Old Bay, and chili powder in a shallow bowl. Add the fish and turn several times to make sure it is thoroughly coated. Let the fish marinade for 5 minutes.
- Preheat your cast-iron skillet to medium-high. Heat the oil, then add the fish and cook, turning once, about 3-4 minutes per side. It is done when it flakes easily with a fork.
- When the fish has cooked through, remove it to a plate. Let it rest 1 minute, then flake it apart into big chunks with a fork.
- Assemble the tacos: place some fish chunks in a tortilla, then top with salsa, cabbage and cilantro. Serve immediately.
Tequila Fish Tacos…It’s what’s for Dinner.