good with mahimahi or snapper for the ultimate fish tacos or with flank steak for south of the border fajitas.
- 1/2 cup blanco tequila
- 1/4 cup honey
- 1/4 cup freshly squeezed lime juice
- zest from one lime
- 3 Tbsp olive oil
- 6-8 cloves garlic, minced
- 1 1/2 tsp kosher salt
- 1/2 white onion, thinly sliced into half moons
- 1 small jalapeño, seeded and minced (optional)
Adapted from womenshealthmag.com
Combine and soak protein in it.
For fish and kebabs, marinate for at least 35 minutes, but not more than 55.
For thin boneless cuts, 1-4 hours.
For thick bone-in cuts, 4-8 hours