Margarita-Glazed Fish Tacos

by Shawnda on May 30, 2013

in Cinco de Mayo,Citrus,Lime,Mexican & TexMex,On the grill,Seafood

Margarita-glazed Fish Tacos

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 :oops:

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)
  • Salt
  • Pepper
  • 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
  • Salt


  1. 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).
  2. Heat your grill to medium-high.
  3. Stir together the ingredients for the pico de gallo and set aside.
  4. Grill the fish 4-5 minutes each side, until the center is just opaque.
  5. 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.
  6. Season the fish with salt and pepper and flake into large chunks.
  7. Serve the fish on tortillas topped with pico de gallo and a drizzle of the tequila reduction.


Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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