Tequila Lime Fish Tacos

Amy

These Tequila Lime Fish Tacos are a vibrant explosion of flavors that will transport your taste buds to a sunny beachside fiesta. Ready in just 30 minutes, this dish is as quick as it is impressive, making it ideal for weeknight dinners or casual gatherings.

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Cuisine Mexican cuisine

Servings

Ingredients

marinate the fish

2 big fillets tilapia (or 3 smaller ones)
splash olive oil
splash tequila
a drizzle agave syrup
1 clove garlic, chopped
zest of 1 lime (you’ll use the juice later)
a few pinches chile powder
salt & pepper

pickled onions

½ red onion, thinly sliced
splash rice vinegar
a few pinches salt

serve with

6 corn or flour tortillas, grilled
creme fraiche, sour cream, or (my personal choice this time), kewpie mayo
avocado slices
sriracha
shredded cabbage, seasoned with a little salt & lime juice
cilantro
extra lime slices

Instructions

Whisk the fish marinade ingredients together in a medium bowl. Coat the fish and refrigerate for 30 minutes.
Meanwhile, thinly slice your red onion. Blanch the slices in boiling water for 30 seconds and chill them immediately in ice water. Drain and toss them with the rice vinegar and salt. Refrigerate until ready to use. (longer the better, you can also make them ahead and store in the fridge for at least a few days)
Remove fish from the fridge. Heat a grill pan or skillet over medium-high heat and cook the fish 3-4 minutes per side, or until it’s done and flaky.
Squeeze a few big squeezes of lime juice on it just before you take it out of your pan.
Let fish cool slightly, and flake it into smaller pieces.
Grill tortillas (or char them slightly over a gas flame).
Assemble tacos with the fish, a dollop of cream (of your choice), avocado slices, sriracha, shredded cabbage, cilantro, and serve with extra lime slices.

Keyword Fish Tacos, lime, seafood recipe, tequila