I am always on the lookout for great fish tacos. For me, it is the perfect summer dinner. Mahi Mahi is one of my favorite fishes to use and the tequila lime combination makes a great marinade.
Tequila Lime Mahi Mahi Tacos
- 4 tablespoons fresh lime juice, divided
- 3 tablespoons tequila
- 3 tablespoons roughly chopped fresh cilantro, divided
- 1 teaspoon finely chopped garlic
- 1 teaspoon ground cumin
- 1 lb mahi mahi
- 3 tablespoons rice wine vinegar
- 1 teaspoon olive oil
- 2 3/4 teaspoons honey, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 cups thinly sliced cabbage
- 3/4 cup reduced-fat sour cream
- 3 tablespoons 2 percent milk (I'd use fat free)
- 1 1/2 teaspoons finely grated lime zest
- 8 corn tortillas (6 inches each)
- 1/2 firm-ripe avocado, thinly sliced
- 2 limes, quartered
In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoon each of cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour.
In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt.
Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop.
Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side.
To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.
Recipe adapted from Epicurious
Image courtesy of Google Images