I love fish tacos, especially fresh fish tacos. Upon mine and Ethan's recent move, we are now two, yes 2!! hours away from the beach. We finally made it to the beach earlier this month and I was scouring Yelp! for somewhere for us to grab a quick lunch. I came across a burrito place, what? right off of the ocean, just steps away from the fresh salt-water ocean. After further investigation, I realized that this restaurant was famous for there fresh fish tacos with lots of yummy toppings, fresh pico, avocados, drizzles of ranch. It was seriously amazing. I got two tacos and they were huge, I decided to eat 1/2 of each. After we scarfed down our lunch we headed back to the beach to our chairs and proceeded to sunbathe the day away.
When we arrived back home, I just could not get these fish tacos out of my mind. I needed these fish tacos in my life. This delicious white fish is perfect on the grill and the margarita marinade that you boil into a glaze is the perfect topping. The fresh pico de gallo is the only topping these fresh tacos needed. We both devoured all of these and loved every bite.
Source: The Confections of a Foodie Bride
For the Fish:
1/4 cup of Tequila
1 teaspoon of Lime Zest
1/4 cup of Lime Juice, the juice of 2-3 limes
1/4 cup of Orange juice, the juice of 1 small orange
1 lb. of Cod, or any other white fish, tilapia, etc.
Kosher Salt and Freshly Cracked Black Pepper
For the Pico de Gallo:
2 Roma Tomatoes, seeded and chopped
1/4 cup of Red Onion, chopped
1 Jalapeño, seeded and chopped
Small handful of Cilantro, chopped
Juice of 1/2 Lime
Kosher Salt and Freshly Cracked Black Pepper, to taste
First, add the fish to a large ziplock bag.
Now, in a small bowl, combine the tequila, lime zest, lime juice, and orange juice together. Pour over the fish. Let the marinade stay on the fish for no longer than 30 minutes.
While your fish is marinating, make the pico de gallo. Combine all of the ingredients together and set aside.
Next, pre-heat your grill to medium-high heat. Remove the fish from the bag and reserve the marinade. Grill the fish for 4-5 minutes on each side.
While the fish is on the grill, bring the marinade to a boil, until the marinade is reduced to 1/4 cup.
Season the fish with salt and pepper and break into large chunks. Pour the glaze over the fish and assemble tacos, topping with the pico de gallo.
The Barbee Housewife