Recipe of the Week: Coconut Tequila Lime Fish Tacos

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FOR THE TACOS

  • 2 tomatillos
  • 1/2 clove garlic
  • 1/2 jalapeno pepper (remove seeds if you don’t want it too spicy)
  • 1 bunch cilantro, divided
  • 2 avocados
  • the juice from 2 limes, divided
  • salt to taste
  • 1/2 head of purple cabbage, roughly chopped
  • 1/2 tbsp raw sugar
  • corn tortillas
  • cooked fish (from below)

FOR THE FISH

  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1 lb fresh mahi, cut into 2.5″ fillets
  • 1/3 cup Altos Tequila Plata
  • 1/2 fresh jalapeno, seeds removed
  • the juice of half a lime
  • 1 tbsp coconut oil

INSTRUCTIONS

FOR THE FISH TACOS COMPONENTS

  1. Bring a pot of water to a boil and add tomatillos, garlic, jalapeno pepper and salt. Cook until soft. Strain and reserve a half cup cooking liquid. Add those ingredients to a blender along with the meat from two avocados, the juice from 1 lime and a handful of cilantro. Add cooking liquid until creamy consistency is reached. Salt to taste.
  2. Meanwhile, add chopped purple cabbage to a bowl and toss with lime juice, sugar and salt. Let sit you cook the fish component of the tacos below.

FOR THE FISH

  1. Combine garlic powder, chili powder, cumin, salt, lime, jalapeno and Altos Tequila Plata in a small bowl and whisk until combined. Add the mahi and let sit for 5-10 minutes. Add coconut oil to a pan and turn the heat to medium-high. When it’s hot, add the fish with the liquid that it is marinated in. Let the fish cook on one side until golden brown and then flip and sauté until the fish is fully cooked through.

FOR THE FINAL ASSEMBLY

  1. For serving, toast corn tortillas until blistered, add two spoonfuls of marinated cabbage, top with the coconut tequila lime mahi and drizzle with the creamy avocado salsa. Add more cilantro for garnish.

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