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1
Mix together lime juice, tequila, triple sec, cilantro, garlic, cumin, and chili powder in a small bowl. Place fish in a large shallow bowl and pour marinade over to coat. Cover bowl. (Alternatively, pour marinade into a large ziplock bag and add fish.) Place in refrigerator for 1-2 hours, turning once.
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2
To grill: Heat grill, and remove fish from marinade. Season with salt and pepper. Cook until fish is done and lightly charred, about 4 minutes per side. To pan-saute: Heat 1 tablespoon olive oil over medium high heat. Remove fish from marinade, season with salt & pepper, and cook until fish is done and lightly browned on each side, 4-5 minutes.
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3
Prepare corn tortillas. Stack tortillas on a plate, separating each tortilla from the next with a water-dampened paper towel. Cook in microwave for 1 minute. (Alternatively, warm tortillas on grill along with fish, or in saute pan with a quick midst of olive oil, 1 minute on each side.)
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4
Assemble tacos. Coarsely chop fish, and divide evenly amongst tortillas. (If using black bean mash, spread on tortillas first.) Next add shredded cabbage and/or red onion. Top with a scoop of salsa, crumbled cheese, avocado slices, and cilantro for garnish. Serve with lime wedges.
