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!
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.