A simple marinade adds tons of flavor without excess calories. The fish in these tasty tacos is marinated in lime, cilantro, and spices—you'll never need to go to a Mexican restaurant to satisfy your fish taco craving again!
Fabulous Fish Tacos with Tequila-Lime Sauce and Pickled Slaw
Ingredients for marinade:
1/4 cup fresh lime juice (from 2 to 3 limes)
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 1/2 pounds white fish fillets, such as mahi-mahi, red snapper, or cod
Ingredients for slaw:
8 red or white radishes, thinly sliced (about 1 cup)
1/2 head red cabbage, halved and thinly sliced crosswise (about 3 cups)
3/4 cup sugar
3/4 cup apple cider vinegar
Ingredients for sauce:
1/2 cup (4 ounces) nonfat plain Greek yogurt
2 tablespoons good-quality tequila (you can substitute additional lime juice if you prefer)
1 teaspoon grated lime zest plus 1 tablespoon fresh lime juice
1 teaspoons finely chopped cilantro
Ingredients for tacos:
12 6-inch corn tortillas
2 limes, cut in wedges
1. To make pickled slaw, whisk the sugar and apple cider together in a medium bowl. Add the radishes and cabbage, cover tightly with plastic wrap and refrigerate for at least 3 hours and preferably overnight.
2. To marinate fish, whisk lime juice, olive oil, cilantro, cumin, cayenne, and salt together in a medium bowl. Add fish fillets and turn to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.
3. For sauce, whisk yogurt, tequila, lime zest and juice, and cilantro together in a small bowl. Cover with plastic wrap and refrigerate until serving.
4. Heat charcoal or gas grill to high heat following manufacturer's instructions, or heat a ridged cast iron grill pan to high heat. Use paper towels and tongs to grease grill's grates with remaining canola oil. Remove fish from marinade and grill without turning until firm and opaque throughout, 4 to 5 minutes. Transfer fish to a plate and break it up into bite-sized pieces.
5. Stack tortillas and wrap in damp paper towels. Place on a plate and microwave in 10-second increments (about 30 seconds total), checking between intervals to see if they are warmed through and pliable.
6. To serve, divide fish among tortillas. Top with some pickled cabbage and radish slaw and serve with tequila sauce and fresh lime wedge.
Recipe adapted from Pretty Delicious by Candice Kumai, Rodale Books, 2012
Photo credit: Quentin Bacon