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Margarita Fish Soft Tacos

Serve with Pico de Gallo Pilaf.


  • 2 ounces tequila (2 shots)

  • Zest and juice of 1 lime

  • 3 tablespoons vegetable oil, divided

  • 1 tablespoon Old Bay seasoning

  • 1 teaspoon chili powder

  • 4 portions mahi-mahi or halibut fillets (6-8 ounces each)

  • 1 small-medium red onion, chopped

  • 2 cloves garlic, finely chopped

  • 1 jalapeño pepper, seeded and chopped

  • 8-10 tomatillos, peeled and coarsely chopped

  • Salt and pepper

  • 1 teaspoon ground cumin

  • Zest and juice of 1 lemon

  • 1 generous tablespoon honey

  • 1 small ripe avocado, halved, seeded and flesh removed

  • Cooking spray

  • 8 soft flour tortillas

  • 1/2 small white or red cabbage, shredded


In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, Old Bay seasoning and the chili powder. Coat the fish in the dressing. Pre-heat a grill pan or outdoor grill. While the grill heats, heat a medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onion, garlic and jalapeño . Sauté for a couple of minutes to soften, then add the coarsely chopped tomatillos. Season with salt and pepper and the cumin. Cook until the tomatillos soften, about 6-7 minutes more. Remove from the heat and let cool for about 5 minutes. Add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until a thick salsa forms. Transfer to a bowl and reserve.

Coat the grill pan or grill with cooking spray. Add the fish and cook for 3-4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.

Serve the fish with tortillas alongside, topping the fish with cabbage and salsa as you eat.

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