Fish Tacos

•2 ounces tequila (2 shots)
•Zest and juice of 1 lime
•3 tablespoons vegetable oil, divided
•1 tablespoon Old Bay seasoning
•1 teaspoon chili powder
•4 portions halibut fillets (6-8 ounces each)
•1 small-medium red onion, chopped
•2 cloves garlic, finely chopped
•1 jalapeño pepper, seeded and chopped
•8-10 tomatillos, peeled and coarsely chopped
•Salt and pepper
•1 teaspoon ground cumin
•Zest and juice of 1 lemon
•1 generous tablespoon honey
•1 small ripe avocado, halved, seeded and flesh removed
•Cooking spray
•8 soft flour tortillas
•1/2 small white or red cabbage, shredded
PreparationIn a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, Old Bay seasoning and the chili powder. Coat the fish in the dressing.

Pre-heat a grill pan or outdoor grill.

While the grill heats, heat a medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onion, garlic and jalapeño . Sauté for a couple of minutes to soften, then add the coarsely chopped tomatillos. Season with salt and pepper and the cumin. Cook until the tomatillos soften, about 6-7 minutes more. Remove from the heat and let cool for about 5 minutes.

Add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until a thick salsa forms. Transfer to a bowl and reserve.
Coat the grill pan or grill with cooking spray. Add the fish and cook for 3-4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.

Serve the fish with tortillas alongside, topping the fish with cabbage and salsa as you eat.


To make this easier, I use green salsa blended with 1 avocado, 2 Tbsp honey, a pinch of cumin & a pinch of cayenne to make the sauce!