Grilled Tequila Lime Fish Tacos Recipe

Name: Grilled Tequila Lime Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red wine vinegar; 2 tablespoons sugar; 1 tablespoon kosher salt; 2 cups shredded red cabbage; 1 cup fresh cilantro leaves, chopped; 3 tablespoons tequila; 3 teaspoons ground cumin; 2 teaspoons minced garlic; Juice of 1 lime; Kosher salt and freshly cracked black pepper; Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish); Oil, for cooking; Sixteen 6- to 7-inch soft flour tortillas; 1 cup Cilantro Lime Crema, recipe follows; 2 cups crumbled Cotija cheese; Hot sauce, for garnish, if desired; 2 limes, cut into wedges; Special equipment: 8-inch bamboo skewers, soaked in water; 8 ounces sour cream; 1/4 cup milk; 2 tablespoons finely chopped cilantro; 2 teaspoons minced garlic; 1/2 teaspoon ground cumin; 2 limes, juiced; Kosher salt and freshly cracked black pepper

Servings: persons

1/2 cup red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
2 cups shredded red cabbage
1 cup fresh cilantro leaves, chopped
3 tablespoons tequila
3 teaspoons ground cumin
2 teaspoons minced garlic
Juice of 1 lime
Kosher salt and freshly cracked black pepper
Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish)
Oil, for cooking
Sixteen 6- to 7-inch soft flour tortillas
1 cup Cilantro Lime Crema, recipe follows
2 cups crumbled Cotija cheese
Hot sauce, for garnish, if desired
2 limes, cut into wedges
Special equipment: 8-inch bamboo skewers, soaked in water
8 ounces sour cream
1/4 cup milk
2 tablespoons finely chopped cilantro
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 limes, juiced
Kosher salt and freshly cracked black pepper

1
For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well.
2
Add the cabbage and stir to coat everything evenly.
3
Allow to marinate for 15 minutes.
4
Fold in the cilantro and set aside until ready to use.
5
For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper.
6
Portion the fish into 1-inch cubes and add to the marinade.
7
Set aside to marinate for 4 to 5 minutes.
8
To cook the fish: Heat a flat top grill to high and coat with a little oil.
9
Skewer 4 to 5 pieces of fish on each skewer.
10
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.
11
Remove the skewers and allow to rest.
12
Warm the tortillas in batches on the grill for about 2 minutes on each side.
13
Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
14
To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla.
15
Top with some strained red cabbage mixture and then place a skewer of fish on top.
16
Slide out the skewer so the fish stays on the taco, and then finish with more lime crema.
17
Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side.
18
Repeat with the remaining ingredients.
19
In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour.
20
Season with salt and pepper.

464

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 25 ingredients. The key ingredients include: 1/2 cup red wine vinegar, 2 tablespoons sugar, 1 tablespoon kosher salt, 2 cups shredded red cabbage, and more.

Yes, Grilled Tequila Lime 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!

Grilled Tequila Lime Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions