Citrus

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.

Ingredients

  • 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

Instructions

  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.

Notes

Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Tangelo Margarita

It’s probably no surprise to any of you, but when I see a new fruit come in season – or priced low enough that I can’t resist hoarding – the first thing that comes to my mind is:

I have tequila at home, right?

Because, really now – what fruit doesn’t make a good margarita? (Besides kiwi. I’ve pretty much given up wasting tequila on that one.)

But tangelos were on fire-sale again so I decided it was time to officially make this one margarita recipe number Twenty…. 22! And just in time for Cinco de Mayo.

Tangelos are a cross between tangerines & pomelos, both of which have been immortalized in margarita form here already. Taste-wise, they’re far closer to tangerines so that’s the route I took.

Tangelo Margarita

And speaking of the holy Spring holiday that’s coming this weekend, our Taquitos & Tequila pool party is on Sunday! We’re serving:
Brie & Brisket Quesadillas
Creamy Jalapeno Ranch Chicken Taquitos
Guacamole
Pineapple salsa
Classic Lime Margaritas*
Grapefruit Margaritas*
Blue Margaritas*
Guanabana Margaritas*
Dulce de Leche ice cream

*the skinny versions

And guests have claimed some fabulously delicious dishes like queso and jalapeno poppers. So I’m headed off to do work. I have 100 limes to juice. And a floor to mop.

And if I have time, like 3 walls to de-crayon. But if I hand out margaritas when guests walk through the door, I think I can get away with leaving The Little’s art work up, right?

Tangelo Margaritas

A beautiful orange margarita using fresh lime and tangelo juice.

Ingredients

Instructions

  1. Stir margarita mix, tangerine juice, and tequila together in an oversized glass or small pitcher.
  2. Run a lime or tangerine wedge around the outside of 2 glasses and dip in salt.
  3. Fill glasses with ice and pour margaritas over.
  4. Rinse and repeat.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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The Palauxma (a virgin Paloma)

It’s beginning to look a lot like… Cinco de Mayo! We are gearing up for our 2nd Annual Taquitos & Tequila pool party and I’m playing around with party menu ideas. And looking for every other excuse to whip up a new pool-side drink.

But I can’t decide which I dislike more to describe a drink lacking booze: Mocktail or Virgin. I guess if “virgin” makes me giggle, then that question probably answers itself, right?

So this is the Palauxma. It’s a faux Paloma.

The Palauxma is what a grapefruit margarita lover drinks on a school night. (Or when she’s out of tequila and running out for more would mean putting on real pants – and we all know that PJ pants are only acceptable in CVS after dark.)

(Sorry, Mom. That’s the ONLY reason there’s no tequila in this recipe.)

If you go to the right restaurant, the old waiter will light up briefly when you order it – because it’s just not a drink that people order – right before he goes all sadface on you to say that they don’t keep grapefruit soda behind the bar.

Instead of grapefruit soda, a simple – and much fresher – combo of grapefruit juice and club soda works even better. At home. Pants optional.

(And that 2-year old soda maker thingy collecting dust in the kitchen cabinet? Suddenly, its useful again.)

The Palauxma

Fresh grapefruit and lime juices are the star of this school-night version of the Paloma.

Ingredients

  • 1/2 cup fresh-squeezed grapefruit juice (about 1 large)
  • 1/4 cup fresh-squeezed lime juice (~2 limes)
  • 4 drops liquid stevia (or simple syrup or your favorite sweetener, to taste)
  • 3/4 cup club soda
  • 2 small glasses of ice
  • Lime or grapefruit wedges, for garnish

Instructions

  1. Mix the grapefruit juice, lime juice, and the sweetener of your choice in a large glass or shaker.
  2. Divide club soda between two glasses of ice.
  3. Pour half of the grapefruit mixture into each of the glasses.
  4. Garnish with lime or grapefruit wedges, if using.

Notes

Yields: 2 servings

Slightly adapted from Annie's Eats

Estimated time: 10 minutes

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Grilled Tilapia with Orange-Avocado Salsa

Hi. It’s me again. And I’m back with math. Delicious math.

Dinner = grilled protein + citrus/avocado salsa.

The markets here are flooded with beautiful Texas citrus – 5 oranges for $1? An 8 lb bag for just under $5? Don’t mind if I do!

We took a few of those Texas oranges, paired them with creamy avocado and some weapons-grade-spicy diced jalapeno (if only there were some way to tell which peppers were “just” hot and which peppers were crazy ^%$#@! hot), and made a sweet+heat salsa to go over a simple citrus-marinated fish.

Dinner = light, fresh, and worthy of dinner on the patio. If you’re among those lucky enough to still not have snow on the ground on April 1st.

Potential notables – on the plate with that fabulous fish are HEB Borracho Beans and Grilled Broccoli with Chipotle Lemon butter. And if you’ve never segmented citrus before, you might find these photos most helpful.

Grilled Tilapia with Orange-Avocado Salsa

Peak-season citrus and creamy avocado top a smokey, grilled tilapia filet.

Ingredients

  • For the marinade
  • Zest and juice of 1 medium orange
  • Zest and juice of 1/2 lime
  • 1 tsp chile powder (I used ancho)
  • Small handful of cilantro
  • 1 clove garlic, crushed
  • 1 Tbsp oil
  • 4 tilapia (or your favorite white fish) filets
  • Salt
  • Pepper
  • For the salsa
  • 2 medium oranges
  • 1 large avocado, diced
  • 1/4 cup chopped red onion
  • 1 jalapeno, seeded and finely diced
  • Juice of 1/2 lime
  • Handful of cilantro

Instructions

  1. Whisk together the ingredients for the marinade and place in a large ziploc bag or non-metallic dish with the fish. Let sit in the fridge while you're heating the grill and prepping the rest of dinner (I did ~30 minutes and had the rest of dinner all but finished by the time the fish hit the grill).
  2. Heat your grill to medium-high and make sure grates are cleaned and oiled to prevent sticking.
  3. Over a medium bowl, segment the oranges, letting the oranges and juice fall into the bowl (discard any seeds and peel).
  4. Squeeze the remaining juice from the leftover membranes into the bowl and cut the segmented orange wedges into bite-sized pieces.
  5. Lightly stir with the avocado pieces, onion, cilantro, jalapeno, salt, and pepper; set aside.
  6. Place fish on the grill and drizzle some of the marinade over top.
  7. Cook 4-5 minutes on each side, drizzling additional marinade over top when flipping; the fish is done when it's opaque in the center.
  8. Season with salt and pepper and topped with a generous scoop of orange-avocado salsa.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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