For the last year I’ve barely bought any meat that wasn’t in the clearance section. It’s almost an obsession now to see what awesome deal I can get and then what I can make from that deal. There always seems to be some kind of white fish in the seafood area.
I’m a sucker for fish tacos because they are perfect any time of the year. You can change the ingredients depending on what’s in season. Just a few alterations and you have a completely different taco. LUV IT!
This recipe is different to me because it involves marinading the fish. That’s something I never do with a white fish. No specific reason, just don’t. I’m a quick convert and I’ll be looking for other marinade ideas now.
- 1½ lb sturdy white fish fillets, your favorite
- ⅓ cup Tequila
- ½ cup Triple sec
- ¾ cup lime juice
- 1 tsp salt
- 1 garlic clove, crushed or grated
- 2 tsp olive oil
- 3 Roma tomatoes, diced
- 1 sweet onion, finely diced
- 1 Tbsp jalapenos, chopped
- 2 Tbsp fresh cilantro, chopped
- 1 lime, juiced
- dash salt and black pepper
- 8 small tortillas
- sour cream for garnish if desired
- In a shallow glass dish, whisk together the tequila, triple sec, lime juice, salt, garlic, and oil.
- Add fish, making sure all the fish is coated.
- Cover the fish with plastic wrap and let sit at room temperature for 30 minutes, or refrigerate if it's handier for up to 4 hours. Be sure to turn the fish several times during the marinading process.
- Cook fish either on indoor grill, heavy skillet, oven, or outdoor grill until fish is solid white and cooked through; cool on rack.
- In large bowl, combine the tomatoes, onions, jalapenos, cilantro, lime juice, salt, and black pepper.
- Arrange tortillas on a work surface.
- Break fish up a bit and arrange pieces in the middle of the tortillas.
- Spoon the tomato salsa on top, dividing evenly between the tortillas.
- Roll up the bottom once, then roll lengthwise until closed like a burrito.
- Store in refrigerator until ready to eat, or transport to picnic in a shallow container with tight cover.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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