Margarita Fish Tacos. You bet there’s tequila involved in this wonderful marinade with Mexican spices. Margarita Fish Tacos are a wonderful Mexican seafood meal.
I’ve always flour dusted and fried our fish tacos, we love that Baja style. But after reading a couple of fish taco versions that were simply seasoned and sauteed without any flour or breading, I knew I had to experiment.
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 my Homemade Roasted Tomatillo 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 Chipotle Bison Chili with Lime Crema recipe and loved what the combination of these cool fresh flavors do for spicy food. He tops his with a tangy cabbage slaw.
Anyway, I ended up making these Margarita Fish Tacos. 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.
HOW TO HEAT CORN TORTILLAS SO THEY DON’T BREAK
You simply can’t just take soft corn tortillas out of the package and make tacos. They need to be reheated to make them soft so you can roll them, or fold them. My method of choice comes from a recommendation from Rick Bayless. Take a clean dish towel and moisten it with water. Place eight or more corn tortillas on the towel and wrap the towel around the them. Place the package of tortillas into a gallon sized zip-lock bag. Don’t seal the bag. Place the bag of wrapped tortillas in the microwave. Microwave for four minutes at 50% power. Then let the them steam inside the bag for at least four minutes. They’ll stay nice and warm for longer.
Margarita Fish Tacos Recipe
This marinade packs a load of flavor into the fish. You can use cod for this recipe, 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 Colorado markets. If you can’t find barramundi, of course any firm white fish will work for this recipe. Cod or halibut comes to mind.
Drizzle these tacos with Homemade Roasted Tomatillo Salsa to finish.
I hope you give this Margarita Fish Tacos recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. Your opinion matters.
There's tequila involved in this wonderful marinade with Mexican spices. Margarita Fish Tacos are a wonderful Mexican seafood meal.
- 2 oz silver tequila
- Zest and juice of half a lime
- ¼ teaspoon orange zest
- 2 teaspoon fresh squeezed orange juice
- 1 clove garlic peeled and grated
- 4 Tablespoons olive oil
- 1 Tablespoon Old Bay seasoning
- 1 teaspoon chili powder
- ¾ pound 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 Homemade Roasted Tomatillo Salsa, cabbage and cilantro. Serve immediately.
Looking for more Fish Taco Recipe Ideas? How About:
Margarita Fish Tacos …It’s what’s for Dinner.