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Ingredientes
- Tequila Lime Fish Tacos
- serves 4, prep 30 min, cook 10 min, adapted from SELF, June 2012
- marinade
- 1/3 cup lime juice
- 1/3 cup tequila
- 2 cloves garlic, minced
- 2 tbsp cilantro, minced
- 2 tsp cumin
- 1 1/2 lb white fish, such as mahi mahi, cod, or halibut
- cabbage slaw
- 3 tbsp rice wine vinegar
- 1 tsp oil
- 2 tsp honey
- 1/2 tsp kosher salt and pepper to taste
- 3 cups red cabbage, thinly sliced
- 1 tbsp cilantro, chopped
- crema
- 3/4 cup sour cream
- 2 tbsp milk
- 2 tsp lime zest
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp honey
- 1/4 tsp salt and pepper to taste
- 8 corn tortillas
- 1/2 avocado, sliced
- Preheat grill or grill pan over medium-high heat.
- Combine marinade ingredients in a large zip-top plastic bag. Add fish and refrigerate 30 minutes, turning half way through.
- Meanwhile, combine slaw dressing ingredients in a bowl. Add cabbage and toss to coat.
- Combine the ingredients to make the crema, chill until serving.
- Remove fish from marinade and grill approximately 4 minutes per side depending on thickness of fillets. Sprinkle with salt and pepper as desired.
- To serve, stir 1 tbsp cilantro into cabbage mixture. Heat tortillas on the grill. Flake fish into bite sized pieces.
- Each taco is two corn tortillas topped with a spoonful of crema, fish, and cabbage mixture.
- Greg’s Chipotle Fish Tacos with Mango Pico
- serves 4, prep 45 min, cook 10 min
- marinade
- 1/2 lemon, juiced
- 1/2 lime, juiced
- 1/2 cup oil
- 1/2 bunch cilantro, chopped
- 1 jalapeno, minced
- 2 cloves garlic, minced
- 1 tbsp smoked paprika or chipotle for more heat
- 1 tbsp salt
- 1/2 tbsp vinegar
- 1 1/2 lb mahi mahi, or other white fish
- chipotle slaw
- 1/2 Napa cabbage, julienned
- 1 cup carrot, julienned
- 1/2 cup mayo
- 1/2 lemon, juiced
- 1 tsp hot sauce
- 1 tbsp chipotle chili powder
- 1/2 tbsp sugar
- salt and pepper
- mango pico
- 1 small mango, peeled, seeded and diced (see how to cut mango)
- 1 small red onion, diced
- 1 jalapeno, diced
- 1/2 bunch cilantro, chopped
- 1/2 lime, juiced
- 1 tsp salt
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