Tequila & Lime Fish Tacos

It seems like Fish Tacos are on most restaurants menus now a days.  I really haven’t had one that was bad, but have had a lot that were lacking in flavor.  This is a simple dish to make and is packed with tons of flavor, thanks to the tequila and lime!  No worm added. 🙂  Sorry my attempt at humor….

• 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
• 2 3/4 teaspoons honey, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 cups thinly sliced red cabbage
• 3/4 cup reduced-fat sour cream
• 3 tablespoons 2 percent milk
• 1 1/2 teaspoons finely grated lime zest
• 8 corn tortillas (6 inches each)
• 1/2 firm-ripe avocado, mashed or sliced
• 1 lime, quartered

In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic, cumin and 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.

Grill tortillas, turning once, 30 seconds per side

Transfer fish to a cutting board; coarsely chop.

Stir remaining 2 tablespoons cilantro into slaw.

To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

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