margarita fish tacos with spicy chili mango salsa
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Getting colorful this Taco Wednesday by way of Margarita Fish Tacos with Spicy Chili Mango Salsa.
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Margarita marinade is exactly how it sounds: a blend of zingy lime and tequila, amongst other things. I doubt the alcohol content is anything like a proper adult beverage, but either way, the flavor is reminiscent and downright nom. This recipe utilizes pineapple juice to further accent the sweet and fresh profile, and plenty of Tex-Mex spice. A Spicy Pineapple Ginger Margarita on the side definitely completes the meal, if I can recommend such.
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Be sure to pat the fish dry to remove the packing liquid likely adhering to the flesh. Marinade the fish for a good while in the margarita blend: I always encourage maxing out the marinating time if possible, but an hour is a good compromise and if you have even less time, 15-20 minutes squeezes in a fine infusion.
While the fish hangs out, you can set up the mango salsa. Simply stir together mango, chili powder, some jalapeno, lime juice, cilantro, red onion, and salt. I like to refrigerate homemade salsas until serving time. Cool salsa is refreshing.
All that’s left is giving the fish a good sear. 4 minutes per side does the trick on my stovetop, and you’ll know the fish are cooked through when they flake easily when pierced with a fork. And you’re done! Well, excepting the assembly and the whole eating thing. In other words, the funnest parts.
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Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
Recent Taco Wednesday features:
Crispy Salsa Verde Mushroom Tacos with Honey Jalapeno Crema
Crispy Citrus Avocado Tacos with Sweet Chili Chipotle Sauce
Baja Tempeh Taco Salad with Chili Honey Lime Vinaigrette
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Ingredients
- 1 1/2 lb firm white fish, like mahi mahi or halibut
- 2 tbsp olive oil
- 1/4 cup pineapple juice
- 2 tbsp lime juice
- 1 tbsp honey
- 1/4 cup tequila
- 2 tsp chili powder
- 1 tsp cumin
- 3 cloves garlic, minced
- kosher salt and pepper
- 8 corn or wheat tortillas
- 2 cups slaw or mixed greens
spicy jalapeno mango salsa
- 1 mango, cut into 1/2 inch cubes
- 1/4 cup red onion, minced
- 2 tbsp cilantro, finely chopped
- 1 tsp chili powder
- 1 jalapeno, seeded, deveined, and diced
- 2 tbsp lime juice
- kosher salt, to taste
Instructions
- Rinse and pat dry fish filets. In a bowl, whisk marinade ingredients until thoroughly combined. Add fish into a large ziploc bag and pour marinade overtop. Seal bag firmly and toss fish in the marinade. Chill at least one hour, but up to 6.
- Prepare the mango salsa. In bowl, stir mango salsa ingredients until mango chunks are well coated. Cover and chill until ready to serve.
- When fish are done marinating, heat 2 tbsp avocado or olive oil over medium-high heat. Remove fish from the bag with a pair of tongs and set in the skillet. Discard bag of marinade. Sear 4-5 minutes on one side, flip, then sear 4-5 minutes more until fish are firm and flaky. Move cooked fish to a plate and shred into large chunks with two forks.
- Assemble tacos! Line tortillas with slaw, then top with equal portions of margarita fish. Sprinkle mango salsa along the top. Serve with extra cilantro, avocado wedges, and limes, as desired.