Name: Fish Tacos with Cabbage Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: ¼ cup tequila; ¼ cup freshly squeezed lime juice; ¼ cup freshly squeezed orange juice; 2 tablespoons caster sugar; ¼-½ teaspoon crushed red pepper flakes; ½ teaspoon kosher salt; 4 white flesh fish fillets (snapper, mahi mahi, cod, grouper, flounder or halibut work well); ¼ cup canola (or similar) oil, divided; 4 8-inch flour tortillas (warmed); ½ white or red onion (thinly sliced); 2 cups shredded cabbage; 2-3 radishes (thinly sliced); Chopped cilantro leaves; 1 avocado (sliced or diced); 1 lime (cut into 4 wedges)

Description

Delicious fish tacos topped with a fresh cabbage salad and avocado.

Ingredients

Scale

¼ cup tequila
¼ cup freshly squeezed lime juice
¼ cup freshly squeezed orange juice
2 tablespoons caster sugar
¼–½ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
4 white flesh fish fillets (snapper, mahi mahi, cod, grouper, flounder or halibut work well)
¼ cup canola (or similar) oil, divided
4 8-inch flour tortillas (warmed)
½ white or red onion (thinly sliced)
2 cups shredded cabbage
2–3 radishes (thinly sliced)
Chopped cilantro leaves
1 avocado (sliced or diced)
1 lime (cut into 4 wedges)

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Instructions

In a medium bowl, whisk together the tequila, lime juice, orange juice, sugar, red pepper flakes and salt. Remove half of the marinade for the cabbage salad and set aside.
Add the fish to the marinade in the medium bowl, cover and allow to rest for 20 minutes.
For the cabbage salad: place the onion, cabbage and radish slices in another medium bowl and add the reserved half of the marinade. Gently toss to combine, cover and refrigerate until ready to serve.
After 20 minutes, transfer the fish to a paper towel-lined tray and pat dry. Brush both sides of the fish fillets lightly with oil.
Heat a large skillet over medium-high heat. Once it is heated, add 2 tablespoons canola oil and turn heat to high. When the oil is hot, carefully add the fish fillets, (skin-side first if still intact) and cook 1-2 minutes each side. Transfer cooked fish to a plate.
To serve, place a warm tortilla on a serving dish, top with fish, cabbage salad, avocado and cilantro. Add a wedge of lime for lime juice and enjoy!

Notes

For extra flavor, marinate fish longer if time allows.
Use your favorite type of white fish for this recipe.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 300
Sugar: 3g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 20g
Cholesterol: 50mg