Tequila-Lime Mahimahi Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Mild mahimahi takes on the flavors of our zesty marinade. Ingredients:
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, thinly sliced |
2 limes, quartered |
Directions:
1. In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add 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. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. 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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