Tequila-Lime Mahimahi Tacos

Name: Tequila-Lime Mahimahi Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 Tbsps 2 percent milk; 1 firm-ripe avocado, thinly sliced; 1 teaspoons freshly ground black pepper, divided; 1 teaspoon canola oil; 8 6-inchs corn tortillas (6 inches each); 3 Tbsps roughly chopped fresh cilantro, divided; 1 teaspoon finely chopped garlic; 1 teaspoon ground cumin; 3 teaspoons honey, divided; 2 teaspoons kosher salt, divided; 4 Tbsps fresh lime juice, divided; 2 teaspoons finely grated lime zest; 2 limes, quartered; 177 milliliters reduced-fat sour cream; 454 grams mahimahi; 710 milliliters thinly sliced red cabbage; 3 Tbsps rice wine vinegar; 3 Tbsps tequila

The recipe Tequila-Lime Mahimahi Tacos could satisfy your Mexican craving in about 45 minutes. Watching your figure? This gluten free and pescatarian recipe has 405 calories, 28g of protein, and 12g of fat per serving. This recipe serves 4. It works well as a pricey main course. A mixture of rice wine vinegar, cream, honey, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert.

Instructions

In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin.

Ingredients you will need

Lime Juice

Cilantro

Tequila

Garlic

Cumin

Equipment you will use

Ziploc Bags

Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Vinegar

Pepper

Honey

Fish

Salt

Cooking Oil

Equipment you will use

Bowl

Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt.

Ingredients you will need

Sour Cream

Cabbage

Honey

Juice

Milk

Salt

Equipment you will use

Bowl

Heat grill.

Equipment you will use

Grill

Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side.

Ingredients you will need

Marinade

Pepper

Fish

Salt

Equipment you will use

Grill

Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas.

Ingredients you will need

Sour Cream

Tortilla

Cilantro

Avocado

Fish

Equipment you will use

Cutting Board

Grill

Garnish with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

3Tbsps

2 percent milk 1

firm-ripe avocado, thinly sliced 1teaspoons

freshly ground black pepper, divided 1teaspoon

canola oil 86-inchs

corn tortillas (6 inches each)3Tbsps

roughly chopped fresh cilantro, divided 1teaspoon

finely chopped garlic 1teaspoon

ground cumin 3teaspoons

honey, divided 2teaspoons

kosher salt, divided 4Tbsps

fresh lime juice, divided 2teaspoons

finely grated lime zest 2

limes, quartered 177milliliters

reduced-fat sour cream 454grams

mahimahi 710milliliters

thinly sliced red cabbage 3Tbsps

rice wine vinegar 3Tbsps

tequila

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.