Margarita Fish Tacos with Spicy Cilantro Sauce

total time:: 45 min

Makes 4 servings

Ever since I started making these, I find myself seeking out fish tacos on restaurant menus. I’ve had all combination of tacos at this point, but few are as good as this recipe and I’m sure none are as low-fat! The fish is marinated in lime, orange and tequila prior to cooking, hence the margarita name.

ingredients

Fish
1 1/2 tablespoons grated orange rind
1 tablespoon grated lime rind
2 tablespoons tequila
2 teaspoons sugar
2 teaspoons warm water
1 pound halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
Spicy Cilantro Sauce
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
8 (6-inch) corn tortillas
2 cups cabbage, shredded

directions

1
Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally.
2
Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.
3
Combine mayonnaise, cilantro, juice, and chipotle.
4
Warm tortillas according to package directions.
5
Divide fish evenly among tortillas; top each tortilla with shredded cabbage and about 2 teaspoons mayonnaise mixture. Fold in half.
6
Serve with preferred garnishes.

notes

Garnish these tacos with pico de gallo, salsa or shredded cheese. The pico de gallo is my favorite, because it's light and doesn't overpower the chipotle sauce. Speaking of, Chipotle peppers are smoked jalapeno peppers found canned in the Latin aisle.

Source: Erin