Ingredients

The following ingredients have 4 Servings
  • 2 ounces tequila (silver)
  • 1/2 lime (zest and juice)
  • 1 teaspoon orange zest
  • 1/4 cup fresh squeezed orange juice
  • 1 clove garlic (peeled and grated)
  • 4 Tablespoons olive oil
  • 1 Tablespoon Old Bay seasoning
  • 1 teaspoon chili powder
  • 1 pound cod
  • 16 corn tortillas (warmed)
  • 1 cup Shredded cabbage (for garnish)
  • Tomatillo salsa and cilantro for topping

Instruction

  • Combine the tequila, lime zest, lime juice, orange zest, orange juice, garlic, 3 tablespoons olive oil, Old Bay seasoning and chili powder in a shallow bowl. Mix with a whisk and add the fish and turn several times to make sure it is thoroughly coated. Let the fish marinade for 10 minutes per side.
  • Preheat your cast-iron grill skillet to medium-high. Or heat your outdoor grill to medium high.
  • Heat the remaining 1 tablespoon of olive oil in the grill pan, then add the fish and cook, turning once, about 3-4 minutes per side. It is done when it flakes easily with a fork. If you're using outdoor grill. Use that tablespoon of olive oil to coat the grates of the grill before adding fish.
  • When the fish has cooked through, remove it to a plate. Let it rest 1 minute, then flake it apart into big chunks with a fork.
  • Assemble the tacos: place some fish chunks in a tortilla, then drizzle with Homemade Roasted Tomatillo Salsa, cabbage and cilantro. Give it a good squeeze of lime juice and serve immediately.