Tequila-Lime Mahi Mahi Tacos
Fresh and flavorful tacos featuring tequila-marinated mahi mahi, topped with tangy cabbage slaw, creamy lime sauce, and sliced avocado. These restaurant-quality fish tacos combine Mexican-inspired flavors with fresh seafood.
Ingredients
- •4 tablespoons fresh lime juice, divided
- •3 tablespoons tequila
- •3 tablespoons roughly chopped fresh cilantro, divided
- •1 teaspoon finely chopped garlic
- •1 teaspoon ground cumin
- •1 lb mahimahi
- •3 tablespoons rice wine vinegar
- •1 teaspoon canola oil
- •2¾ teaspoons honey
- •1½ teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •3 cups thinly sliced red cabbage
- •¾ cup reduced-fat sour cream
- •3 tablespoons 2 percent milk
- •1½ teaspoons finely grated lime zest
- •8 pieces corn tortillas
- •½ whole firm-ripe avocado
- •2 whole limes
- •quartered
Cooking Instructions
- 1.
In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.
80 min