Margarita Fish Tacos
Servings: 4 servings
Calories: 448kcal
Ingredients
- ½ cup tequila
- 6 tablespoons fresh lime juice (3 limes)
- 4 teaspoons Wholesome blue agave or liquid allulose
- ¼ cup avocado oil (or other vegetable oil), plus more for the pan
- 1 tablespoon Cointreau or orange juice
- 1 teaspoon ground cumin
- ½ cup cilantro leaves
- 2 pounds mahi-mahi – cut into bite-sized pieces
- Kosher or fine sea salt
- Black pepper
- 2 cups coleslaw mix
- 3 radishes , thinly sliced
- ½ small red onion , thinly sliced
- Corn or grain-free tortillas , warmed or grilled
Optional Garnishes:
- Avocado, sliced
- Cilantro leaves
- Fresh lime wedges
- Pickled jalapenos
Instructions
- Combine the tequila, lime juice, agave, oil, Cointreau, ground cumin, and cilantro leaves in a food processor or blender and process until fully combined.
- In a mixing bowl, combine the coleslaw mix, radishes, and red onion. Add just enough of the marinade to moisten the coleslaw, about 2-3 tablespoons. Season with ½ teaspoon salt and ¼ teaspoon pepper and let sit at room temperature while the fish marinates.
- Season the fish with salt and pepper. Pour the remaining marinade over the fish in a food storage bag and let sit at room temperature for 15-20 minutes.
- Heat a skillet over medium-high heat, brush with a little oil, add the fish, and cook for 4-5 minutes or until opaque, flipping once.
- Serve on tortillas with the slaw and any additional garnishes you desire.
Nutrition
Calories: 448kcal | Carbohydrates: 14g | Protein: 43g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 166mg | Sodium: 211mg | Potassium: 1069mg | Fiber: 1g | Sugar: 10g | Vitamin A: 577IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 3mg