Author Notes
Fish tacos, how we love them so… truly one of my favorite things to eat. I enjoy indulging in crispy fried versions once in a while, but in general prefer a healthier baked or grilled version. With the immense flavor of this tequila-lime recipe nothing will be lost, promise! There is just something so gratifying about a good fish taco. All you need is a nice flaky fish, a zesty salsa with a kick, guacamole, a crunchy slaw and of course a nice amount of citrus and spice and everything nice!
My family loved this recipe and I hope you enjoy it too. With summer just beginning, this is the perfect dish to make for warm afternoons in the backyard served with a refreshing margarita!
¡Buen apetito! —Basil and Roses
Ingredients
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1 pound
wild caught Cod fish
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1 cup
tequila
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1/2 cup
lime juice
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3/4 cup
olive oil
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1 cup
fresh cilantro, chopped
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1/2
of one jalapeno chopped (remove veins/seeds for less heat)
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8
small corn or flour tortillas
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salt + pepper
Directions
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Cut fish into smallish pieces (approx 3-4 inches long).
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Make the marinade by combining tequila, lime juice, olive oil, cilantro and jalapeno, S+P in a bowel.
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This smells amazing! The alcohol burns off during cooking but the tequila flavor is awesome!
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Place fish in the marinade and cover. Let sit for 30 minutes to 1 hour.
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In the mean time, you can make the fun accompaniments for the tacos.
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Once marinaded, place in preheated oven of 325 degrees F.
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Bake for approximately 20 minutes.
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