margarita fish tacos with spicy jalapeno mango salsa____________________________White fish soaked in a lime-scented tequila marinade and pan-seared crispy, topped with a kicky mango salsa.
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.