margarita fish tacos with spicy chili mango salsa
Getting colorful this Taco Wednesday by way of Margarita Fish Tacos with Spicy Chili Mango Salsa.
Margarita marinade is exactly how it sounds: a blend of zingy lime and tequila, amongst other things. I doubt the alcohol content is anything like a proper adult beverage, but either way, the flavor is reminiscent and downright nom. This recipe utilizes pineapple juice to further accent the sweet and fresh profile, and plenty of Tex-Mex spice. A Spicy Pineapple Ginger Margarita on the side definitely completes the meal, if I can recommend such.
Be sure to pat the fish dry to remove the packing liquid likely adhering to the flesh. Marinade the fish for a good while in the margarita blend: I always encourage maxing out the marinating time if possible, but an hour is a good compromise and if you have even less time, 15-20 minutes squeezes in a fine infusion.
While the fish hangs out, you can set up the mango salsa. Simply stir together mango, chili powder, some jalapeno, lime juice, cilantro, red onion, and salt. I like to refrigerate homemade salsas until serving time. Cool salsa is refreshing.
All that’s left is giving the fish a good sear. 4 minutes per side does the trick on my stovetop, and you’ll know the fish are cooked through when they flake easily when pierced with a fork. And you’re done! Well, excepting the assembly and the whole eating thing. In other words, the funnest parts.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
Recent Taco Wednesday features:
Crispy Salsa Verde Mushroom Tacos with Honey Jalapeno Crema
Crispy Citrus Avocado Tacos with Sweet Chili Chipotle Sauce
Baja Tempeh Taco Salad with Chili Honey Lime Vinaigrette
Ingredients
- 1 1/2 lb firm white fish, like mahi mahi or halibut
- 2 tbsp olive oil
- 1/4 cup pineapple juice
- 2 tbsp lime juice
- 1 tbsp honey
- 1/4 cup tequila
- 2 tsp chili powder
- 1 tsp cumin
- 3 cloves garlic, minced
- kosher salt and pepper
- 8 corn or wheat tortillas
- 2 cups slaw or mixed greens
spicy jalapeno mango salsa
- 1 mango, cut into 1/2 inch cubes
- 1/4 cup red onion, minced
- 2 tbsp cilantro, finely chopped
- 1 tsp chili powder
- 1 jalapeno, seeded, deveined, and diced
- 2 tbsp lime juice
- kosher salt, to taste
Instructions
- Rinse and pat dry fish filets. In a bowl, whisk marinade ingredients until thoroughly combined. Add fish into a large ziploc bag and pour marinade overtop. Seal bag firmly and toss fish in the marinade. Chill at least one hour, but up to 6.
- Prepare the mango salsa. In bowl, stir mango salsa ingredients until mango chunks are well coated. Cover and chill until ready to serve.
- When fish are done marinating, heat 2 tbsp avocado or olive oil over medium-high heat. Remove fish from the bag with a pair of tongs and set in the skillet. Discard bag of marinade. Sear 4-5 minutes on one side, flip, then sear 4-5 minutes more until fish are firm and flaky. Move cooked fish to a plate and shred into large chunks with two forks.
- Assemble tacos! Line tortillas with slaw, then top with equal portions of margarita fish. Sprinkle mango salsa along the top. Serve with extra cilantro, avocado wedges, and limes, as desired.
