MARGARITA FISH TACOS WITH MANGO SALSA
Make and share this Margarita Fish Tacos With Mango Salsa recipe from Food.com.
Provided by ddav0962
Categories Lunch/Snacks
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Thaw fish, if frozen. Rinse fish, pat dry with paper towels. Cut fish into 3/4-inch strips. For marinade, in a shallow dish stir together margarita mix and jerk seasoning. Add fish strips, turning to coat. Cover and marinate in the refrigerator for 15 minutes, turning fish once or twice.
- Meanwhile, for salsa, in a large bowl stir together the beans, mango, tomato, cilantro, green onion, jalapeno pepper, lime juice, ancho chili powder, and salt. Set aside.
- Drain fish, discarding marinade. In a 10-inch skillet cook fish in hot oil over medium heat for 2 to 4 minutes or until fish flakes easily with tested with a fork, turning fish occasionally. Meanwhile, heat tortillas according to package directions. Fill tortillas with lettuce, fish strips, and mango salsa. Serve immediately. Makes 4 servings.
- Make-ahead directions: The salsa can be made ahead and chilled for up to 2 hours. If chilled, it should be allowed to stand at room temperature for 30 minutes before serving for best flavor and so it doesn't chill the fish when you add it to the tacos.
Nutrition Facts : Calories 368.9, Fat 11.9, SaturatedFat 2.5, Cholesterol 74.8, Sodium 251.4, Carbohydrate 36.3, Fiber 9.3, Sugar 15.1, Protein 30.8
MARGARITA FISH TACOS
Yield serves 4
Number Of Ingredients 18
Steps:
- Combine the tequila with the lime zest and juice, 2 tablespoons of the oil, the Old Bay seasoning, and the chili powder. Coat the fish in the dressing and heat a grill pan or outdoor grill.
- While the grill heats, add the remaining tablespoon of oil to a skillet over medium-high heat. Cook the onions and garlic for 2 to 3 minutes to begin to soften, then add the chopped tomatillos, cumin, and jalapeños. Season with salt and pepper, and cook to soften, 6 to 7 minutes more. Put the tomatillo mixture in the food processor with the flesh of the avocado, lemon juice and zest, and honey. Process until a thick salsa forms. Transfer to a bowl.
- Spray the grill with cooking spray and cook the fish for 3 to 4 minutes on each side. Place the soft tortillas over an open flame on a stove burner or grill to soften and char.
- Wrap the fish, cabbage, and salsa inside the tortillas and serve.
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- In a medium bowl, whisk together the tequila, lime juice, orange juice, sugar, red pepper flakes and salt. Remove half of the marinade for the cabbage salad and set aside.
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