Fish Tacos!

So I don't have any pictures for this post! (Sorry) I made these delectable tacos last Friday and I have one word for you... A-MAY-ZING!!!! I modified a few things so see my adjustments along side the ingredients.
Also if your the type that loves guacalmole for any Mexican dish (I raise my hand in guilt) don't bother making any for this dish. The Tapatio sauce is wonderful and tastes better with the fish. I made a huge bowl of guacamole for our party of 4 and everyone kept going for the Tapatio sauce.

2 ounces tequila *I didn't use any. Granted I know alcohol burns out when you cook it and I will typically still put it in when a recipe calls for it but I just couldn't bring my self to buy a bottle of tequila to only use 2 ounces.

1 lime, zested and juiced
3 tablespoons vegetable oil *Used Olive oil instead
1 tablespoon seafood seasoning (recommended: Old Bay)*USE!! Dont try to substitute.
1 teaspoon chili powder
4 (6 to 8-ounce) portions mahi mahi or halibut fillets
1 small to medium red onion, chopped
1 jalapeno pepper, seeded and chopped *Serrano peppers instead (more flavor, less heat)
2 cloves garlic, finely chopped
8 to 10 tomatillos, peeled and coarsely chopped
Salt and freshly ground black pepper
1 teaspoon ground cumin
1 lemon, zested and juiced
1 generous tablespoon honey *Used Agave honey and it tasted fine
1 small ripe avocado, halved, seeded and flesh removed
Cooking spray
8 soft flour tortillas *Gross! You dont eat FISH TACOS with flour tortilla. Buy CORN!
1/2 small white or red cabbage, shredded *Didn't use any.
Directions
In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.

Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.

Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.

Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.


and Vuala ...eat up and let me know how you liked it!!