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Mexican

Tequila Lime Fish Tacos
Ingredients
Fish tacos have long served as a staple of the diet of Mexican coastal communities and, more recently, as the favorite fast lunch of Big Sur surfers. The dish spread from the Mexican to the California side of the Baja peninsula and beyond in the early 1980s. This is a flat, layered version, more easily eaten with a fork and knife.
1/2 cup tequila
2 oz Lime juice, freshly squeezed
1/2 teaspoon Hannaford Inspirations Cabo Chipotle Rub
1 tablespoon Sugar
3/8 teaspoon Salt
1/3 cup Hannaford Inspirations Garlic Dipping Oil
16 oz Haddock fillet, raw
2 whole Avocado, peeled and pitted, halved and cut into wedges
1 tablespoon Lemon juice, fresh
1 each Garlic clove, minced
3 each Scallions, white parts only, chopped
1/8 teaspoon Black pepper, freshly ground
10 each Tomatoes, grape, red
4 each White corn tortillas, 6 inch
2 oz ranch dressing
1 each Lime, cut into quarters
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Tequila Lime Fish Tacos

Tequila Lime Fish Tacos

Tequila Lime Fish Tacos
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:60 minutes
directions
1. Prepare marinade. Combine tequila or orange juice, lime juice, chipotle rub, sugar, salt, and dipping oil in a resealable plastic bag. Shake to mix, then add haddock fillets. Turn to coat fish thoroughly. Refrigerate at least 1 hour and up to 6 hours.
2. When ready to cook fish, heat grill to medium high. While grill is preheating, prepare avocado salsa. Halve and pit avocados, then use a spoon to scoop the flesh into a medium bowl. Add all remaining salsa ingredients and use a sharp knife to slice through avocados until they're chuckily diced. Set aside.
3. Remove fish from marinade. Arrange fillets in a wire grilling basket or sheet of foil coated with cooking spray and cook approximately 3 minutes per sie, or until fish flakes easily when tested with a fork.
4. While fish is cooking, stack tortillas, wrap in foil, and heat on grill for 2 to 3 minutes, until warmed through.
5. To assemble tacos, place tortillas on four plates. Top each tortilla with one portion fish, 1/4 cup shredded cabbage, 1 Tbsp. chipotle dressing, and 2 Tbsp. avocado salsa. Garnish with a lime quarter and serve immediately.
Source: Hannaford fresh Magazine, July - August 2008

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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