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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
- 1 pound wild caught Cod fish
- 1 cup tequila
- 1/2 cup lime juice
- 3/4 cup olive oil
- 1 cup fresh cilantro, chopped
- 1/2 of one jalapeno chopped (remove veins/seeds for less heat)
- 8 small corn or flour tortillas
- salt + pepper
- Cut fish into smallish pieces (approx 3-4 inches long).
- Make the marinade by combining tequila, lime juice, olive oil, cilantro and jalapeno, S+P in a bowel.
- This smells amazing! The alcohol burns off during cooking but the tequila flavor is awesome!
- Place fish in the marinade and cover. Let sit for 30 minutes to 1 hour.
- In the mean time, you can make the fun accompaniments for the tacos.
- Once marinaded, place in preheated oven of 325 degrees F.
- Bake for approximately 20 minutes.