MARGARITA FISH TACOS WITH CHIPOTLE LIME SAUCE

No count what time of the yr it is, you may continue to experience a great grilled fish taco filled with flavor!

INGREDIENTS

• 2 cups red and/or green cabbage, shredded
• 8 6-inch tortillas
• 2 cups shredded Monterrey Jack cheese (optional)
• Cilantro and lime wedges, to garnish (optional)

FOR THE FISH

• 1 shot of tequila
• Juice of 1 lime
• 2 tablespoons canola oil
• 1 tablespoon Old Bay seasoning
• 1 tsp chili powder
• ½ tsp cumin
• 1 lb mahi-mahi, tilapia, or other white fish

FOR THE CHIPOTLE LIME SAUCE

• ¼ cup mayonnaise (reduced-fat tastes fine for this recipe)
• ¼ cup greek yogurt
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh cilantro, finely chopped
• 2 chipotle chiles (from a can of chiles in adobo), finely chopped
• 1 tsp adobo sauce (from a can of chiles in adobo)
• ½ tsp smoked paprika
• Salt and pepper, to taste

FOR THE BEAN SALSA (OPTIONAL)

• 1 15oz can black beans, rinsed and drained
• 1 15oz can black-eyed peas, rinsed and drained
• 1 15oz can whole kernel corn, rinsed and drained
• 1 jalapeno pepper, deseeded and diced
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 3 medium tomatoes, diced
• 1 clove garlic, finely minced
• 1 tablespoon lime juice
• 1 tsp olive oil
• Salt and pepper, to taste

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INSTRUCTIONS

IF MAKING THE BEAN SALSA:

1. Combine all of the ingredients in a medium-sized bowl and mix until ingredients are evenly distributed
2. Cover the mixture and place it in the refrigerator overnight (or for at least 1 hour) to let the flavors mingle.

MARINATE THE FISH:

1. In a large, sealable plastic container or plastic freezer bag, combine the tequila, lime juice, oil, Old Bay, chili powder, and cumin.
2. Place the fish in the container and turn to coat. Cover, and place in the refrigerator for an hour.

MAKE THE CHIPOTLE LIME SAUCE:

1. As you wait for the fish to marinate, add all of the Chipotle Lime Sauce ingredients to a small bowl and mix well. Cover and refrigerate until ready to serve.

COOK THE FISH:

1. Remove the fish from the marinade and sprinkle each side of the fillets with salt and pepper.
2. Heat oil in a nonstick skillet over medium-high. Add the mahi-mahi and cook for about 4 minutes on each side. The fish should then flake apart easily.

ASSEMBLE THE TACOS:

1. Break the fish into chunks and divide among the 8 tortillas.
2. Top with cabbage, bean salsa, and shredded cheese, if desired.
3. Spoon about 2 tsp worth of the Chipotle Lime Sauce over each taco.
4. Garnish with cilantro and lime wedges. Serve immediately.

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