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Tequila-lime Marinade


good with mahimahi or snapper for the ultimate fish tacos or with flank steak for south of the border fajitas.

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Rate this recipe 4.3/5 (3 Votes)


  • 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


Step 1

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

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