Cabo Wabo Fish Tacos Recipe

Name: Cabo Wabo Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 1 1/2 tablespoons cabo wabo tequila; 1/2 teaspoon Mexican oregano (dried); 1 1/2 teaspoons minced fresh garlic; 1 teaspoon onion powder; 1/4 teaspoon ground cumin; 1 tablespoon chopped fresh cilantro; 1 lb fresh yellowfin tuna fillet; 20 corn tortillas; 4 -5 cups shredded cabbage; 1 cup chopped fresh cilantro; 1 large lime, sliced into 10 wedges; 3 -4 chipotle chiles, canned,julienned (optional); 5 5 ounces fat-free cheddar cheese or 5 ounces fat-free monterey jack cheese (optional)

Servings: persons

1/4 cup fresh lime juice
1 1/2 tablespoons cabo wabo tequila
1/2 teaspoon Mexican oregano (dried)
1 1/2 teaspoons minced fresh garlic
1 teaspoon onion powder
1/4 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 lb fresh yellowfin tuna fillet
20 corn tortillas
4 -5 cups shredded cabbage
1 cup chopped fresh cilantro
1 large lime, sliced into 10 wedges
3 -4 chipotle chiles, canned,julienned (optional)
5 5 ounces fat-free cheddar cheese or 5 ounces fat-free monterey jack cheese (optional)

1
Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
2
Place tuna fillet in a ziploc bag and pour marinade over fish.
3
Remove excess air from bag and seal.
4
Refrigerate for one hour, while you prepare your grill.
5
Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
6
Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
7
(The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
8
Briefly heat corn tortillas carefully on grill.
9
Do not overcook, or they will get hard.
10
Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
11
Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
12
If you wish a spicier taste, add the chilies.
13
Serve.

1097

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 1 1/2 tablespoons cabo wabo tequila, 1/2 teaspoon Mexican oregano (dried), 1 1/2 teaspoons minced fresh garlic, and more.

Yes, Cabo Wabo Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabo Wabo Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions