I made a discovery late last summer; fish tacos are all that and a bag of chips. My first ever fish taco was as Dos Padres in my other "hometown" of Bellingham ... lunch specials at the local cantina can make for life altering meals. I had never had a fish taco, heck - I'd never had halibut, but I jumped in with both feet and loved every lip smacking moment of it. Sorry I'm mixing my metaphors, but that's how good this dinning experience was.
Since then I've tried fish tacos when I see them, and even have made a few attempts at home (which horribly failed) and until this week, I hadn't made anything I'd be okay with serving anyone. Not even my mother. Some cooking experiments are best hidden from the eyes of the public (we all know how that goes).
The other thing I like about fish tacos? They hint at the possibility of summer, pushing the snowy weather outside to the furthest reaches of my brain, with the tartness of the lime and the sweet kiss of tequila wrapped in a crispy shell of goodness. Warmer days, my friend. That's what these tacos promise. Oh, and if that wasn't enough, they're amazingly wonderful too.
Grilled Tequila Lime Fish Tacos
1 Tbsp EVOO
2 tsp tequila
1 tsp red wine vinegar
1 pinch red pepper flakes
juice of one lime
1. Mix ingredients together until well blended. Marinate fish* of your choice (I used an ahi tuna steak, but swordfish would be wonderful too) for 20 minutes or so minutes while your grill is getting nice and hot.
2. Grill fish to your liking.
3. Let cool and using a fork chunk to bite size pieces.
4. Fill taco shells, or tortillas, with all the fixings. This time I used a sprinkle of cheese and my favorite salsa, but other options include: shredded red cabbage, veggies, hot sauce or any kind of dressing.
* this marinade makes enough for more than one fish steak