Grilled Tequila Lime Fish Tacos
Grilled Tequila Lime Fish Tacos might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 770 calories, 48g of protein, and 45g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. This recipe is typical of Mexican cuisine. Head to the store and pick up milk, cream, sugar, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.
Instructions
Watch how to make this recipe.
Special equipment: 8-inch bamboo skewers, soaked in water
For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well.
Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer.
Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total.
Remove the skewers and allow to rest.
Warm the tortillas in batches on the grill for about 2 minutes on each side.
Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema.
Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.
Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.