Tequila-lime MahiMahi tacos


"Fresh, summery, yummy!"
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1h15m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. In a resealable plastic bag, combine 3 tbsp lime juice, tequila, 1 tbsp cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour.
  2. In a bowl, combine vinegar, oil, 2 tsp honey, 1/4 tsp salt and 1/4 tsp pepper. Add cabbage; toss well.
  3. In another bowl, combine sour cream, milk, zest, and remaining juice, honey and 1/2 tsp salt.
  4. Heat grill. Remove fish from marinade; season with remaining 1/2 tsp of salt and remaining 1/4 tsp pepper. Grill, turning once, until just cooked through and lightly charred, 4 mins per side.
  5. Transfer to a cutting board; coarsely chop. Stir remaining 2 tbsp cilantro into slaw. Grill tortillas, turning once, 30 secs per side.
  6. To assemble, spoon 1 tbsp sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas, garnish with lime wedges.


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