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
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.