If fish tacos are way up on your list, these grilled margarita fish tacos will make you do a happy dance! A great date-night meal (hi tequila!), they’re also a killer 30-minute weeknight meal too!
I don’t know what it is about fish tacos, but they are a meal I totally flip over. When they’re on a menu somewhere, I always, always order them.
And when I hit up a new taco truck in the area a few weeks ago, every single one of the 5 people in front of me ordered the fish tacos. Which meant, even off a new truck with food I’ve never had before and didn’t quite know if they were totally trustworthy, I needed those fish tacos.
Needless to day, they were insane.
I obviously don’t rely on food trucks for my meals because out here, in the rural suburbs, food trucks are nearly non-existent. But these grilled margarita fish tacos are soooo easy to make at home that I don’t need to rely on food trucks or restaurants to eat them.
After a quick soak in a mix of ingredients that could be set on ice in a glass, the fish goes on the grill (oil the grates well!), and then its stuffed with an outrageous pico de gallo inside a crunchy corn taco shell. If soft flour tortillas are more your thing for tacos, go for it; but for me, there’s nothing better than a crispy taco shell with some soft and [boozy] grilled fish lying within.
A 30 minute-dinner is always up my alley but these grilled margarita fish tacos take a regular weeknight meal to the next level of fancy. Obvs, with a ¼ cup of tequila in the marinade, this wouldn’t be a kids-friendly meal but say hello to your next date night meal!
Grilled Margarita Fish Tacos
- Prep Time: 20min
- Cook Time: 10min
- Yield: 2 servings
The original recipe calls for the rest of the marinade to be boiled down into a glaze to top the tacos with. I skipped this step and discarded the marinade. I’m sure it would have been great – I just wasn’t feeling it that night.
For the fish:
¼ cup tequila
1 tsp lime zest
¼ cup lime juice (2-3 limes)
¼ cup orange juice (1 medium orange)
1 lb white fish (cod, halibut – any sturdy white fish will work)
Salt and freshly ground black pepper
6 hard taco shells, or soft corn or flour tortillas
For the pico de gallo:
1 medium tomato, seeded and chopped
¼ cup small-diced red onion
1 jalapeno, seeded and chopped
Small handful of cilantro, chopped
Juice of ½ lime
To make the margarita marinade: Combine the tequila, lime zest, lime and orange juices, ½ teaspoon of salt and ¼ teaspoon black pepper together in large zip-top bag. Seal the bag and shake it to mix everything up. Add the fish to the bag, reseal it, and massage the marinade over the fish. Let the fish rest at room temperature while you make the pico de gallo.
To make the pico de gallo: In a medium bowl, stir the tomatoes, red onion, jalapeno, cilantro, lime juice, and ¼ teaspoon salt together. Add a little more salt to taste.
To grill the fish: Heat the grill to medium-high. Oil the grates well with vegetable oil. Allow the marinade to drip back into the bag before transferring the fish to the grill; discard the marinade. Grill for 4 to 5 minutes per side, flipping carefully with a metal spatula. (Alternatively, you can grill this on a grill pan, and if I had one, that’s what I would have used.)
Divide the fish between the tacos shells, top with pico de gallo, and serve while fish is still hot.
adapted from Confections of a Foodie Bride