Tequila-Lime Mahi Mahi Tacos

Photo by Sang An

adapted from Epicurious.com

via Katy Lonergan

serves 4

5 tablespoons fresh lime juice, divided

3 tablespoons tequila

3 tablespoons roughly chopped fresh cilantro, divided

1 teaspoon finely chopped garlic

1 teaspoon ground cumin

1 pound mahi mahi, skin on

3 tablespoons rice wine vinegar

1 teaspoon canola oil

2¾ teaspoons honey, divided

1½ teaspoons Kosher salt, divided

½ teaspoon freshly ground black pepper, divided

3 cups thinly sliced mixture of red cabbage and iceberg lettuce

¾ cup reduced-fat sour cream

¼ cup crème fraȋche

3 tablespoons low fat (2 percent) milk

1½ teaspoons finely grated lime zest

8 corn tortillas (6 inches each)

½ firm-ripe avocado, thinly sliced

2 limes, quartered

In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoon cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour.

In a bowl, combine vinegar, oil, 2 teaspoons honey, ¼ teaspoon salt and ¼ teaspoon pepper. Add cabbage and lettuce; toss well. In another bowl, combine sour cream, crème fraȋche, milk, zest, remaining 2 tablespoons lime juice, remaining ¾ teaspoon honey and ½ teaspoon salt.

Heat grill. Remove fish from marinade; season with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop.

Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 secs per side.

To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.