I get the best dinner ideas when I don’t have the ability to write them down. Like sitting at dinner with a fork in my hand. Or pushing The Little through HEB in one of those soul-killing plastic car-cart monstrosities.
Or playing Candy Crush
Then 2 nights later, I’m looking at a random collection of ingredients trying to remember what I was supposed to do with them.
That’s why I found myself heavy a pound of white fish and a single orange last week. Since they’re usually for margaritas, I never just buy one orange. It had to be one of those “all I need is X and Y because I have everything else” ideas.
I never did figure it out.
Instead, I whipped up a quick margarita-esque marinade, let the fish sit a bit, and then reduced the marinade down to a boozy, citrusy glaze while the fish cooked and I finished the rest of dinner.
Drizzled over the fish tacos before serving, the glaze really adds a bright punch of flavor to the tacos.
So let this be a lesson: When in Doubt, Margarita.
Margarita-Glazed Fish Tacos
Smokey, grilled fish tacos get a summery, flavorful punch from a margarita glaze.
- For the fish:
- 1/4 cup tequila
- 1 tsp lime zest
- 1/4 cup lime juice (2-3 limes)
- 1/4 cup orange juice (1 small orange)
- 1 lbs white fish (cod, tilapia, etc)
- 6 small tortillas
- For the pico de gallo
- 2 roma tomatoes, seeded and chopped
- 1/4 cup chopped red onion
- 1 jalapeno, seeded and chopped
- Small handful of cilantro, chopped
- Juice of 1/2 lime
- Add the tequila, lime juice, zest, orange juice, and fish to a large zip-top bag and let sit for no longer than 30 minutes (less if your fish is delicate; tilapia and cod tend to hold up well).
- Heat your grill to medium-high.
- Stir together the ingredients for the pico de gallo and set aside.
- Grill the fish 4-5 minutes each side, until the center is just opaque.
- While the fish is grilling, pour the marinade into a large sauce pan over high heat and bring to a boil, reducing to ~1/4 cup.
- Season the fish with salt and pepper and flake into large chunks.
- Serve the fish on tortillas topped with pico de gallo and a drizzle of the tequila reduction.
Yields: 6 servings
Estimated time: 45 minutes