These Coconut Tequila Fish Tacos are topped with a creamy avocado salsa and a fresh red cabbage slaw. They're super easy to make and they taste delicious with whatever fresh fish you have on hand!
Coconut Tequila Fish Tacos
My boyfriend, Jeremy, and I have been planning a trip to Mexico for what seems like an eternity. The idea of spending our vacation in tropical paradise surrounded by beautiful blue water, big waves, and most importantly -- tacos and tequila -- seems like heaven.
I mean who doesn't love ALL of those things?? And as you might know, since Jeremy grew up as a professional surfer, he spent a lot of time down there and has an unmatched affinity for Mexican culture. I, on the other hand, have sadly only been to Mexico once.
And I don't really even count that time because I was only 13 and on a cruise ship to the touristy destinations. I feel embarrassed sharing this, but we didn't' even eat outside of the cruise ship! Unbelievable, right?? Tell me about it.
But hey, now that we're all grown up, we will be doing this trip a little differently.
There will be no mouthfuls of cheap, harsh tequila filled from a squirt gun. No ridiculous days full of binge drinking that leave us suffering from a wild hangover, unable to enjoy everything that Mexico has to offer.
None of that.
At all. We're almost 31 and have no interest in low quality tequila, we will definitely be sipping on the good stuff like Altos Tequila made with 100% agave.
We're extra into their product because they double distill their small-batches in 100% copper stills. It's totally quality over quantity with them, and for that, we're grateful.
And now that I've spent most of my morning googling exactly where we want to go while obsessing over the food and drinks that lie in our near future, I couldn't help but want to make a delicious lunch inspired by our potential imaginary trip.
Even though we don't even have our dates picked out, there's one thing that I can guarantee -- I will be taking full advantage of drinking all the GOOD tequila and eating all the delicious food there is.
What you need to make them
--FOR THE TACOS--
- 2 tomatillos
- ½ clove garlic
- ½ jalapeno pepper (remove seeds if you don't want it too spicy)
- 1 bunch cilantro, divided
- 2 avocados
- the juice from 2 limes, divided
- salt to taste
- ½ head of purple cabbage, roughly chopped
- ½ tablespoon raw sugar
- corn tortillas
- cooked fish (from below)
--FOR THE FISH--
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 lb fresh mahi, cut into 2.5" fillets
- ⅓ cup Altos Tequila Plata
- ½ fresh jalapeno, seeds removed
- the juice of half a lime
- 1 tablespoon coconut oil
How to make these Coconut Tequila Fish Tacos
The first thing you'll an to do is to bring a pot of water to a boil and add tomatillos, garlic, jalapeno pepper and salt. Cook until soft then strain and reserve a half cup cooking liquid.
Add those ingredients to a blender along with the meat from two avocados, the juice from 1 lime and a handful of cilantro. Add cooking liquid until creamy consistency is reached. Salt to taste.
Meanwhile, add chopped purple cabbage to a bowl and toss with lime juice, sugar and salt. Let sit you cook the fish component of the tacos below.
For the fish, combine garlic powder, chili powder, cumin, salt, lime, jalapeno and Altos Tequila Plata in a small bowl and whisk until combined. Add the mahi and let sit for 5-10 minutes. Add coconut oil to a pan and turn the heat to medium-high.
When it's hot, add the fish with the liquid that it is marinated in. Let the fish cook on one side until golden brown and then flip and sauté until the fish is fully cooked through.
When you're ready to serve, toast corn tortillas until blistered, add two spoonfuls of marinated cabbage, top with the coconut tequila lime mahi and drizzle with the creamy avocado salsa. Add more cilantro for garnish.
What to pair it with
If you're looking for more tasty Mexican inspiration, try these chicken bacon ranch quesadillas or these sweet potato empanadas. Then there's this easy chicken tinga recipe that can't be beat!
If you’re like me and are not good at baking but love doing it, I’ve got ya covered! Try these easy cake-mixed desserts like my Strawberry Tres Leches Cake or this cake mix banana bread!
When it comes to cocktails, and you want to keep it like Chili’s but better – try this smoky mezcal margarita, or creamy blended avocado margarita!
If you’d like something a little different, try this hot sauce michelada, or my personal favorite – a grapefruit paloma!
RECIPE:
Recipe
Coconut Tequila Lime Fish Tacos
Ingredients
FOR THE TACOS
- 2 tomatillos
- ½ clove garlic
- ½ jalapeno pepper remove seeds if you don't want it too spicy
- 1 bunch cilantro divided
- 2 avocados
- 2 limes juiced divided
- salt to taste
- ½ head purple cabbage roughly chopped
- ½ tablespoon raw sugar
- corn tortillas
FOR THE FISH
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 lb fresh mahi cut into 2.5" fillets
- ⅓ cup Tequila
- ½ fresh jalapeno seeds removed
- ½ lime juiced
- 1 tablespoon coconut oil
Instructions
FOR THE TACOS
- Bring a pot of water to a boil and add tomatillos, garlic, jalapeno pepper and salt. Cook until soft. Strain and reserve a half cup cooking liquid. Add those ingredients to a blender along with the meat from two avocados, the juice from 1 lime and a handful of cilantro. Add cooking liquid until creamy consistency is reached. Salt to taste.
- Meanwhile, add chopped purple cabbage to a bowl and toss with lime juice, sugar and salt. Let sit you cook the fish component of the tacos below.
FOR THE FISH
- Combine garlic powder, chili powder, cumin, salt, lime, jalapeno and Altos Tequila Plata in a small bowl and whisk until combined. Add the mahi and let sit for 5-10 minutes. Add coconut oil to a pan and turn the heat to medium-high. When it's hot, add the fish with the liquid that it is marinated in. Let the fish cook on one side until golden brown and then flip and sauté until the fish is fully cooked through.
FOR THE FINAL ASSEMBLY
- For serving, toast corn tortillas until blistered, add two spoonfuls of marinated cabbage, top with the coconut tequila lime mahi and drizzle with the creamy avocado salsa. Add more cilantro for garnish.
