Margarita Fish Tacos Recipes
MARGARITA FISH TACOS
Yield serves 4
Number Of Ingredients 18
Steps:
- Combine the tequila with the lime zest and juice, 2 tablespoons of the oil, the Old Bay seasoning, and the chili powder. Coat the fish in the dressing and heat a grill pan or outdoor grill.
- While the grill heats, add the remaining tablespoon of oil to a skillet over medium-high heat. Cook the onions and garlic for 2 to 3 minutes to begin to soften, then add the chopped tomatillos, cumin, and jalapeños. Season with salt and pepper, and cook to soften, 6 to 7 minutes more. Put the tomatillo mixture in the food processor with the flesh of the avocado, lemon juice and zest, and honey. Process until a thick salsa forms. Transfer to a bowl.
- Spray the grill with cooking spray and cook the fish for 3 to 4 minutes on each side. Place the soft tortillas over an open flame on a stove burner or grill to soften and char.
- Wrap the fish, cabbage, and salsa inside the tortillas and serve.
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- In a medium bowl whisk together the 1 1/2 cups of flour, garlic powder, cumin powder, salt, chili powder, and the baking powder. Add the sparkling water and whisk until you've worked out most of the lumps from the batter. It's okay if some small lumps remain. Cover the bowl with plastic wrap; refrigerate for 10 minutes.
- Heat a skillet on medium heat with the oil. In a medium bowl, toss the fish pieces in the remaining 2 tablespoons of flour. Dip each individual piece into the batter, make sure to coat both sides. Working in batches, fry 4-5 pieces at a time, making sure to not overcrowd the skillet. Fry on both sides until golden brown. Remove fried fish pieces onto a plate lined with a paper napkin.
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- In a medium bowl, whisk together the tequila, lime juice, orange juice, sugar, red pepper flakes and salt. Remove half of the marinade for the cabbage salad and set aside.
- For the cabbage salad: place the onion, cabbage and radish slices in another medium bowl and add the reserved half of the marinade. Gently toss to combine, cover and refrigerate until ready to serve.
- After 20 minutes, transfer the fish to a paper towel-lined tray and pat dry. Brush both sides of the fish fillets lightly with oil.
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