Jalapeño-Lime Grilled Fish Tacos
- 1 Garlic Clove
- 1 Small Jalapeño Pepper, stem removed and coarsely chopped
- 1/4 C. Fresh Lime Juice
- 3 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. White Tequila (optional)
- 1 tsp. Honey
- 1 tsp. Lime Zest
- 1/2 tsp. Salt
- 4 Boneless, Skinless Cod Fillets (about 1-1/2 pounds)
- 2 Medium Tomatoes (about 12 ounces), diced
- 1/2 English Cucumber, thinly shaved with vegetable peeler
- 1/2 Small Red Onion, thinly sliced
- 1 tsp. Fresh Cilantro Leaves, chopped, plus additional for garnish (optional)
- 8 (6-inch) Corn Tortillas
- Green Onions, sliced, for garnish (optional)
- In blender, blend garlic, jalapeño, lime juice, oil, tequila, honey, lime zest and salt until smooth. Makes about 1/2 cup marinade. Place fish in large zip-top plastic bag. Reserve 3 tablespoons marinade; pour remaining marinade in bag. Seal bag, pressing out excess air. Gently massage fish in bag to coat; refrigerate 1 hour.
- Prepare outdoor grill for direct grilling over medium heat. Meanwhile, in medium bowl, combine tomatoes, cucumber, onion, cilantro and 3 tablespoons reserved marinade until well combined.
- Place fish on hot grill rack; cover and cook 6 to 8 minutes or until internal temperature reaches 145°.
- On microwave-safe plate, stack tortillas between 2 damp paper towels, and heat in microwave oven on high 35 to 45 seconds or until warm. Cut fish into chunks. Fill tortillas with fish and relishes (recipes follow); garnish with cilantro and/or green onions, if desired, and serve with tomato mixture.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jalapeño-Lime Grilled Fish Tacos will add a flavorful kick to your weeknight dinner! Top them with your favorite relish and enjoy! Keep up the heat with this Cedar Planked Salmon with Jalapeño-Corn Salsa.
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