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These tequila-lime fish tacos are damn good. But you should understand something before you make them: they aren’t authentic street tacos, and you won’t find anything similar to this recipe on the streets of Chihuahua. We’re not even going to try to pass them off as Mexican food. These are closer to the Midwestern tacos we grew up with, updated with fresher flavors and, of course, booze. Recipe Card to print is below the article.
For these tacos, we marinate fish — either tuna or swordfish steaks — in tequila and lime with garlic and cilantro. This is a solid flavor combination that will also work with chicken, pork, or steak.
The magic elixir, however, doesn’t contain booze. An 89-cent packet of taco seasoning dominates this Midwestern meal and it’s absolutely perfect. To make our special sauce, we simply mix taco seasoning and some fresh lime juice into sour cream. We also like to amp up the flavor by sprinkling a bit of the seasoning on the fish just before it goes on the grill.
Tequila Lime tacos
Makes about 8 large tacos
Marinade
Juice of one lime
1 shot tequila
3 cloves garlic
2 Tablespoons cilantro, chopped
Salt and pepper
2 fish steaks (we like tuna and swordfish)
1 packet taco seasoning
Sour cream
1 lime, cut into wedges
Cherry tomatoes, cut in half
Shredded chipotle cheddar cheese
Avocado, sliced
8 taco shells
Fresh cilantro
Combine the marinade ingredients and pour over the fish in a shallow pan. Allow it to sit in the fridge for about an hour, flipping every 15 minutes.
Warm your grill to high heat. Sprinkle a bit of taco seasoning on both sides of the fish and set each steak on the grill directly over the fire. Cook the fish as you would a beef steak, about 12 minutes total, flipping once.
Remove the fish and allow it to cool, sitting at room temperature for about 5 minutes.
Meanwhile, make the sauce by mixing the taco seasoning and a squeeze of fresh lime juice into the sour cream. You don’t measurements — this is easy to make to taste.
Shred the fish with a fork or your hands, and fill each taco shell. Garnish with tomato, avocado, cheese, and cilantro. Add a dollop of the sauce to the top and enjoy with a margarita or a beer.
[zrdn-recipe id=”59″]
