| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cups shredded red cabbage
- 1 cup fresh cilantro leaves, chopped
- 3 tablespoons tequila
- 3 teaspoons ground cumin
- 2 teaspoons minced garlic
- Juice of 1 lime
- Kosher salt and freshly cracked black pepper
- Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish)
- Oil, for cooking
- Sixteen 6- to 7-inch soft flour tortillas
- 1 cup Cilantro Lime Crema, recipe follows
- 2 cups crumbled Cotija cheese
- Hot sauce, for garnish, if desired
- 2 limes, cut into wedges
- 8 ounces sour cream
- 1/4 cup milk
- 2 tablespoons finely chopped cilantro
- 1/2 teaspoon ground cumin
- 2 limes, juiced
- Kosher salt and freshly cracked black pepper
Instructions
- For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
- For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
- To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
- Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
- To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
- In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1287 |
| Total Fat | 56 g |
| Saturated Fat | 20 g |
| Carbohydrates | 124 g |
| Dietary Fiber | 9 g |
| Sugar | 17 g |
| Protein | 68 g |
| Cholesterol | 240 mg |
| Sodium | 2513 mg |
Reviews
So glad I found a fish taco recipe that isn’t hot or filled with peppers! My husband & I love it. I substitute halibut for the fish and it works beautifully.
Party favorite. Definitely will try again.
My husband liked so much he talked me into making it again the next day!
Brandy A
Brandy A
I don’t make fish tacos often but when I do this is my go-to recipe. The ingredients go so well together, it’s hard to understand this getting anything less than 5 stars. Great Recipe!
No idea what the nutrition info is for these. How many calories???
I made this recipe for the first time for an evening with friends, and it was delicious! The flavors were amazing and we all loved it. I can’t wait to make it again!
Love this recipe. Followed instructions with the exception of using a little less lime juice. The whole family enjoyed it.
I made this once before and it was the best fish tacos I have ever head better than any restaurant. I am making it again tonight
This was really good! All the flavors work very good together. Will marinate the fish longer next time, but other than that i have no complaints
This was seriously good. The crema was so refreshing. I would marinate the fish longer next time. Between the cabbage slaw, the crema and fish marinade — this is a definite new staple in our summer grilling diet. Delic!