Yes, you read that title correctly. This indeed is a seafood recipe gracing this blog, I bet you thought this day would never come, neither did I! I am slowly trying to be better about trying new foods and fish is one of those things that I have never cared for. I guess if I am going to push new foods onto my children one day, then I have to serve as a good role model myself. Since everyone I know raves about fish tacos and my love for Mexican food knows no end, I figure it was a good place to start. Plus it probably didn’t hurt the situation that we planned to consume some margaritas prior to the meal, you know…liquid courage.
The whole idea of buying fish and then cooking it consumed me in a bad way. I needed Blair’s help. I chickened out at Wegman’s when I went to the store to get groceries for the week. So I dragged Blair to our local seafood place on Saturday morning to buy the fish. As soon as the man asked what he could get us, I nervously declared “I don’t like fish.” I am pretty sure Blair wanted to crawl under the counter out of sheer embarrassment. The man helping us didn’t seem too shaken by my comment, and directed me to tilapia, which I have had before, but it was doused in ketchup. He assured me that it was a good place to start and it was what they used for their fish tacos. After a quick lesson on how to cook the fish properly, we headed home.
As dinner time approached, I could feel myself getting antsy about the meal. The prep was minimal for this recipe and we decided to do the grilling on our grill pan since fish man told us it would be tricky on the grill outside. As I finished taking photos of the tacos, the moment I was dreading was coming. I took my first bite, Blair instagrammed it, and I thought to myself, “Well that isn’t so bad after all.” I am sure the pico de gallo and copious amounts of guacamole helped out some, but this will not be my last seafood recipe that I will share. I am actually excited to start trying out some new recipes and have been pinning some that have caught my eye. I think I have finally conquered my fish fear, just don’t ask me to get crazy and cook something too fishy!
Margarita-Glazed Fish Tacos
For the fish:
1/4 cup tequila
1 tsp lime zest
1/4 cup lime juice (2-3 limes)
1/4 cup orange juice (1 small orange)
1 lbs white fish (cod, tilapia, etc)
6 small tortillas
For the pico de gallo:
2 roma tomatoes, seeded and chopped
1/4 cup chopped red onion
1 jalapeno, seeded and chopped
Small handful of cilantro, chopped
Juice of 1/2 lime
What you’ll do:
Add the tequila, lime juice, zest, orange juice, and fish to a large zip-top bag and let sit for no longer than 30 minutes, the citrus will break down the fish if it sits any longer. Heat your grill to medium-high.
While the grill is heating, combine the ingredients for the pico de gallo and set aside. Season with salt to taste.
Once your grill is hot enough, coat the grill really well with cooking spray or olive oil. We did this and still had some stickage. Grill the fish for about 4-5 minutes each side, until the center is just opaque. While your fish is cooking, pour the marinade into a small sauce pan over high heat and bring to a boil, reducing it to make a glaze/reduction. Season the fish with salt and pepper and flake into bite size chunks. Serve the fish on tortillas or shells, top with pico de gallo and a drizzle on the prepared reduction.
Source: Confections of a Foodie Bride