Grilled Tequila Lime Fish Tacos

Guy Fieri's recipe

Grilled Tequila Lime Fish Tacos
Grilled Tequila Lime Fish Tacos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cabbage:

  • 1/2

    cup red wine vinegar

  • 2

    tablespoons sugar

  • 1

    tablespoon kosher salt

  • 2

    cups shredded red cabbage

  • 1

    cup fresh cilantro leaves, chopped

  • Fish Marinade:

  • 3

    tablespoons tequila

  • 3

    teaspoons ground cumin

  • 2

    teaspoons minced garlic

  • Juice of 1 lime

  • Kosher salt and freshly cracked black pepper

  • Four

    6 to 8 ounce boneless, skinless mahi mahi fillets (or other firm white fish)

  • Oil, for cooking

  • Six

    teen 6- to 7-inch soft flour tortillas

  • 1

    cup Cilantro Lime Crema, recipe follows

  • 2

    cups crumbled Cotija cheese

  • Hot sauce, for garnish, if desired

  • 2

    limes, cut into wedges

Directions

For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use. For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into thick 3 inch strips and add to the marinade. Set aside to marinate for 4 to 5 minutes. To cook the fish: Heat a flat top grill to high and coat with a little oil. Place fish on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm. To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients. Cilantro Lime Crema: 8 ounces sour cream 1/4 cup milk 2 tablespoons finely chopped cilantro 2 teaspoons minced garlic 1/2 teaspoon ground cumin 2 limes, juiced Kosher salt and freshly cracked black pepper In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

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