Margarita Fish Tacos
What could be better than tacos and margaritas? Margarita tacos! Need I say more? Well, there’s all this room in this blog post, so I suppose I shall say more about these happy hour tacos.
First, these are made with fish, because fish tacos are the best tacos, at least here in Florida in the summertime! The fish is marinated in a delicious combination of tequila, lime juice, avocado oil, Cointreau, and liquid sweetener. For the liquid sweetener, I use blue agave because agave and tequila come from the same plant and are a beautiful pair, or I’ll use allulose, a new sweetener in my pantry which comes from Wholesome and is zero calorie. Using liquid allulose in marinades is a great way to turn a sugar-laden marinade into a better-for-you marinade.
I also want to note that Wholesome is still running its special Sweet Relief Baking Pack. Proceeds from the sale of each of these discounted baking bundles will be donated to Feeding America’s COVID-19 Response Fund. Order yours today!
If you love tacos and margs separately, you’ll love this mash-up of the two!
- ½ cup tequila
- 6 tablespoons fresh lime juice (3 limes)
- 4 teaspoons Wholesome blue agave or liquid allulose
- ¼ cup avocado oil (or other vegetable oil), plus more for the pan
- 1 tablespoon Cointreau or orange juice
- 1 teaspoon ground cumin
- ½ cup cilantro leaves
- 2 pounds mahi-mahi – cut into bite-sized pieces
- Kosher or fine sea salt
- Black pepper
- 2 cups coleslaw mix
- 3 radishes , thinly sliced
- ½ small red onion , thinly sliced
- Corn or grain-free tortillas , warmed or grilled
- Avocado, sliced
- Cilantro leaves
- Fresh lime wedges
- Pickled jalapenos
Combine the tequila, lime juice, agave, oil, Cointreau, ground cumin, and cilantro leaves in a food processor or blender and process until fully combined.
In a mixing bowl, combine the coleslaw mix, radishes, and red onion. Add just enough of the marinade to moisten the coleslaw, about 2-3 tablespoons. Season with ½ teaspoon salt and ¼ teaspoon pepper and let sit at room temperature while the fish marinates.
Season the fish with salt and pepper. Pour the remaining marinade over the fish in a food storage bag and let sit at room temperature for 15-20 minutes.
Heat a skillet over medium-high heat, brush with a little oil, add the fish, and cook for 4-5 minutes or until opaque, flipping once.
Serve on tortillas with the slaw and any additional garnishes you desire.
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