Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This versatile dish would be good with chicken or shrimp. To turn it into a salad, omit the tortillas and add chopped jicama and avocado. Ingredients:
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 |
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 trimmed arugula |
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. 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.
2. Combine mayonnaise, cilantro, juice, and chipotle.
3. Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.
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