I really wish this picture did these tacos justice because they were oh-so-tasty!! Unfortunately, I just snapped a quick pic on the night that I ate them; if only the colors popped like the flavors did! I marinated the fish in (primarily) some lime juice, tequila, jalapeno, and cumin. It made the fish spicy, tangy, and a little smoky. SO good. Next, I used my little stove top grill to quickly cook the fish -- I figured this would be a great end of summer dish for people who were still in the mood for grilling! (Oh, how I wish I had a real grill.) Then, I topped mine with some crunchy cabbage and red onion, and then finished them with a to-die for Tequila Lime Aioli. The small amount of tequila added any interesting twist without being overwhelming at all. They were incredibly flavorful and refreshing -- a perfect end of summer meal! Try them out; your taste buds will be surprised, intrigued, and asking for more...
* 1 lb. firm white fish, such as cod
* 10-12 corn or flour tortillas
* Topping Options: Shredded cabbage, sliced red onion, pico de gallo, cilantro, green onion
* 1 lime, juiced
* 1 tablespoon silver tequila
* 1 teaspoon ground cumin
* 1 small jalapeno, chopped
* 2 tablespoons canola oil
* 1 teaspoon salt
* 1/2 teaspoon pepper
Tequila Lime Aioli
* 4 ounces light sour cream
* 1 1/2 tablespoons silver tequila
* 1 teaspoon minced garlic
* 1/4 teaspoon ground cumin
* 1 tablespoon chopped cilantro leaves
* Splash of milk
* Salt & pepper, to taste
* In a small bowl, mix together the aioli ingredients, and set aside.
* Whisk together the marinade ingredients.
* Marinade the fish for 15-20 minutes.
* On a preheated grill, grill the fish for 4 minutes on the first side, and about 30 seconds on the second side.
* Quickly grill your tortilla on each side, and fill with fish and desired toppings.
Recipe adapted from Guy Fieri.