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
INSTRUCTIONS
IF MAKING THE BEAN SALSA:
- Combine all of the ingredients in a medium-sized bowl and mix until ingredients are evenly distributed
- Cover the mixture and place it in the refrigerator overnight (or for at least 1 hour) to let the flavors mingle.
MARINATE THE FISH:
- In a large, sealable plastic container or plastic freezer bag, combine the tequila, lime juice, oil, Old Bay, chili powder, and cumin.
- Place the fish in the container and turn to coat. Cover, and place in the refrigerator for an hour.
MAKE THE CHIPOTLE LIME SAUCE:
- 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:
- Remove the fish from the marinade and sprinkle each side of the fillets with salt and pepper.
- 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:
- Break the fish into chunks and divide among the 8 tortillas.
- Top with cabbage, bean salsa, and shredded cheese, if desired.
- Spoon about 2 tsp worth of the Chipotle Lime Sauce over each taco.
- Garnish with cilantro and lime wedges. Serve immediately.