Amazing as it is to me now, I never had the pleasure of eating Mexican food until I was in my 30s. The first time I ever had some guacamole, I was in seventh heaven and wondering where it had been all my life along with tacos, fajitas, enchiladas, refried beans, and any other number of Mexican specialties.
Give me a fish taco and I am a happy camper—it’s one of my favorite kinds of taco. With Cinco de Mayo around the corner, I wanted to share with you a delicious fish taco with toppings galore and finished off with a tequila lime aioli.
Serve these tacos with a delicious side of black bean confetti salad or a new favorite of mine, black bean and sweet corn quinoa salad (recipe coming) and your dinner on Cinco de Mayo will be a special meal indeed. Don’t forget the Margaritas!
One year ago: White Chocolate Cherry Chippers
Fish Tacos with Tequila Lime Aioli
Ingredients for Tequila Lime Aioli
- 3 tbl. tequila
- 1 lime, juiced
- 8 oz. sour cream
- 1/4 cup milk
- 2 tsp. minced garlic
- 1/2 tsp. ground cumin
- 2 tbl. cilantro leaves, chopped
- Salt and pepper
Directions for Tequila Lime Aioli
In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.
Ingredients for Fish Tacos
- 1 1/2 lbs. tilapia fillet (or any white fish will do)
Ingredients for Marinade for Fish Tacos
- 1/4 cup canola oil
- 1 tbl. chile powder
- 1 lime, juice of (approx. 2 tbl.)
- 1/4 cup chopped cilantro
- 1 chopped jalapeno chile
- 8 corn tortillas
- 2 cups shredded green cabbage
- 1 chopped tomato
- 1 chopped onion
- 1 chopped avocado
- 1 corn on the cob, grilled and kernels remove or 1 cup of frozen corn, thawed
Directions for Fish Tacos
After you have made the tequila lime aioli and it is being chilled, make the marinade for the fish tacos by whisking together the canola oil, chile powder, chopped cilantro, chopped jalapeño and the juice of 1 lime. Then marinate the fish in this mixture for at least 15-20 minutes in the refrigerator.
To grill the fish, use a non-stick spray on aluminum foil or you can use another type of grill pan if you have one (to prevent the fish from falling into the grill). Grill the fish for approximately 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.
Spray the corn tortillas lightly with oil and placed on the grill for about 30 seconds and they will come out perfectly. Alternatively, you can just microwave them.
Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc., and then top with the tequila lime aioli sauce. Makes approximately four servings.