Tuesday is Taco Tuesday in our house and my kids have been on a total fish kick lately. No complaints here! We have been making the same general version of these amazing fish tacos in tequila and lime for the past few weeks… So good!
When you buy your fish for fish tacos, look for something that is white and will flake easily when cooked. We have been using Mahi caught in St. Petersburg, Florida. One of our local seafood stores, Catch On Seafood, puts together Fish Taco Kits every Tuesday. How can I say no to a healthy dinner in a box? If you are in Charlotte, follow them on Facebook or get their daily email – Sean sends out an email every day with a list of the fish available that day – much of it local!
The box contains a pound of fish (recently, mahi), a lime, an avocado, salsa, ginger slaw, 6 handmade tortillas, and taco seasoning from my favorite local spice shop here in Charlotte – Savory Spice Shop. If you don’t have Savory Spice Shop near you, use your own favorite taco seasoning or I have even substituted Old Bay Seasoning with a little extra chili powder added.
When I get home, all I need to do is cut my fish into taco-friendly pieces (about 1 to 2 inches wide) and marinate it while I settle kids into homework, piano practice, and light saber wars with their siblings.
The marinade for these amazing fish tacos could not be simpler! I take a 1/4 cup of tequila, the juice from the lime that was in our taco kit, and 2 tablespoons of taco seasoning. Pour these ingredients over the fish and gently turn the fish to coat it with the marinade. I often use two pounds of fish to feed the eight of us and I still only use 1/4 cup of tequila and the juice from one lime. There is no exact science here in our kitchen. 😉 If I am using more fish, however, I do add more taco seasoning or Old Bay.
To spice it up a little bit, I sometimes slice a jalapeno pepper and add that to the marinade as well. Delicious! Leave the pepper behind when you cook the fish or add it to the pan if you want the jalapeno included in your taco feast.
Because fish only takes a few minutes to cook, you can have this taco Tuesday dinner on the table in minutes. To get a nice crispy edge to your fish, don’t touch it and check it repeatedly. Let it cook for about 4 to 5 minutes – sizzling over medium high heat – and then using your favorite gentle cooking tool, gently lift the fish pieces from the pan and flip them over. It won’t take as many minutes to cook on the other side. Serve with coleslaw, rice, or beans! (And a margarita for mom…) Enjoy!
- 1 lb. white fish (like Mahi)
- ¼ cup tequila
- 1 lime, juiced
- 2 tablespoons taco seasoning or Old Bay
- 1 jalapeno, sliced (optional)
- 2 T olive or canola oil, for cooking
- 6 corn tortillas
- Avocado, sliced
- Tomato, chopped
- Cilantro, chopped
- Cut fish into 1 to 2 inch strips.
- Combine tequila, lime juice, taco seasoning, and jalapeno peppers. Pour over fish.
- Let the fish marinate for 15 to 30 minutes.
- Heat olive oil in a pan over medium high heat. When hot, add the fish.
- Let the fish cook, untouched, for 4 to 5 minutes. Gently flip it over.
- Let the fish cook on the other side for about 2 minutes more until you can easily flake it with a fork.
- Serve on a warm corn tortilla with avocado, tomato, and cilantro.