Tequila Lime Fish Tacos

Makes: 4 servings
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

Ingredients:

  • red cabbage slaw (see below)
  • tequila lime marinade (see below)
  • sriracha mayo (see below)
  • 1 lb. flaky white fish, I used Haddock
  • 1 tablespoon high-heat oil
  • corn or flour tortillas
  • sliced avocado
  • extra limes for squeezing

red cabbage slaw:

  • 3/4 lb. red cabbage, shredded (about 4 cups)
  • 1 apple, cored and grated
  • 1/2 teaspoon mustard seeds
  • 3/4 cup cilantro, roughly chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • salt to taste

tequila lime marinade:

  • 1 lime, zest and juice (about 1 teaspoon zest and 2 tablespoons juice)
  • 2 tablespoons tequila
  • 1/2 teaspoon salt
  • 1-2 small jalapenos, halved, seeded, cored, and sliced
  • 1 small red onion, cut into thin half moons
  • 2 tablespoons extra-virgin olive oil

sriracha mayo:

  • 1/4 cup mayo
  • 1 teaspoon lime juice
  • 1/2 teaspoon sriracha
  • 1/4 teaspoon cumin


Directions:

To make the slaw- Place the red cabbage in a colander and rinse thoroughly with water.  Squeeze all of the liquid out and let sit in the colander while you mix the other ingredients.  In a large bowl mix the grated apple, mustard seeds, cilantro, apple cider vinegar, and olive oil together.  Give the cabbage another good squeeze and mix in with the rest of the ingredients.  Season the slaw to taste with salt. Set aside.

To make the sriracha mayo- Combine everything in a small bowl and stir with a spoon until combined. Set aside.

To make the marinade- Combine everything in a gallon ziploc bag and mix it all up.

To make the fish- Place the fish in the ziploc bag and seal.  Let the fish sit for 20 minutes.  After 20 minutes, heat 2 tablespoons of oil over high heat in a large pan.  Remove the fish from the marinade and place in the pan.  Cook for about 3-4 minutes on each side until the fish is lightly browned and flaky.  Remove the fish to a plate and add the marinade to the pan.  Cook on high heat for 5-7 minutes or until the liquid has bubbled off and the onions and peppers are charred.

To serve- Warm your tortillas (I like to do it over the open flame on my gas stove) and prepare each taco with a bit of fish, sriracha mayo, avocado slices, charred onions and peppers, and the red cabbage slaw.  And don't forget to serve with lime wedges for squeezing on top!