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–+ servings

Fucking Fabulous Fish Tacos Recipe

La Faguette
The lightest, brightest, yummiest fish tacos that will ever go in your mouth.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 2 people

Ingredients
  

FOR THE FISH!

  • 1½ pounds skinless white fish (cod, snapper, mahi mahi, grouper, etc.)
  • ¼ cup fresh lime juice
  • 3 Tbsp fresh orange juice
  • 2 Tbsp clear tequila
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp paprika
  • ½ tsp cumin
  • kosher salt
  • black pepper

FOR THE QUICK-PICKLED PURPLE CABBAGE!

FOR THE AVOCADO SPREAD!

FOR THE TACOS!

  • 4-6 corn tortillas
  • rough chopped cilantro
  • lime wedges for serving

Instructions
 

FOR THE MARINADE!

  • Sprinkle both sides of fish generously with salt and pepper.
  • In a medium bowl, whisk together lime juice, orange juice, tequila, olive oil, garlic, paprika, and cumin.
  • Place fishy in a large ziploc bag and pour in marinade. Press out as much air as possible and seal. Refrigerate for 30 minutes to an hour, flipping halfway through.
  • While fish is marinating, start your taco condiments!

FOR THE QUICK-PICKLED PURPLE CABBAGE!

  • Follow my QUICK-PICKLED VEGGIES recipe, but sub purple cabbage. I like to add thinly sliced jalapeño to the cabbage for these tacos. Just shove it in there. Store in fridge until ready to use.

FOR THE AVOCADO SPREAD!

  • We'll be using my BASIC BITCH AVOCADO DIP recipe for this, minus the toppings. You can halve the recipe for the tacos, or make the whole thing and serve the leftovers on the side with chips (add its toppings here if you want)! Store in fridge until ready to use.

THE CLIMAX!

  • Preheat the grill or a nonstick pan over medium heat; whichever you're using, oil it well. If using a grill, that fish grid thing is awesome so the flakes don't fall through the grates!
  • Remove fish from marinade, reserving the liquid.
  • Cook fish for a few minutes on each side, spooning excess marinade over fish. Cooking times will vary depending on the thickness of the filet. It's ok to cut and check the center for doneness if you need to! This ain't Le Cordon Bleu, no point in stressing.
  • When done cooking, let fish rest for a couple minutes before cutting up.
  • While it's resting, heat tortillas, preferably over an open flame. I fucking love char on EVERYTHING.
  • Smear avocado spread on bottom of tortilla. Add fish. Pile on pickled veg. No, seriously, pile so much on. Top with cilantro. Serve with lime wedges so peeps can squeeze some on right before the chow down in Fish Tacotown.

Notes

This marinade is packed with citrus juice which can, if left on too long, cook your fish! Try not to exceed the hour marinade time. 
OMG DID YOU MAKE THIS?!? 
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Keyword best fish tacos, easy summer meals, grilled fish tacos, healthy fish tacos, healthy taco recipes
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