Mexican tacos made with grilled firm fish. The tuna is yellowfin, not the kind you get from a can. You can serve these as prepared or with a cilantro cream sauce, if desired.
- 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 ounces fat-free crumbled feta or 5 ounces fat-free cheddar cheese or 5 ounces fat-free monterey jack cheese (optional)
- Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
- Place tuna fillet in a ziploc bag and pour marinade over fish.
- Remove excess air from bag and seal.
- Refrigerate for one hour, while you prepare your grill.
- Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
- Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
- (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.
- Briefly heat corn tortillas carefully on grill.
- Do not overcook, or they will get hard.
- 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.
- Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
- If you wish a spicier taste, add the chilies.
Loved it! The marinade was really great. I wanted to add a little more moisture (because I accidentally overcooked the fish!), so I mixed up some mayonaise with salsa and chipotle sauce to dress the cabbage. Shredded some carrots in with the mixture too. It was delicious! Thanks!
Excellent!~ Though I had to change it a bit based on what I had (I hate when people do that!-sorry!) Used 1/3 lb tilapia (2 servings for us) and just sprinkled the spices on and a squeeze of lime to marinate for 30 min. Cooked on stove top in a spray of evoo. Topped with Avocado Salsa (avocado, cilantro and lime juice only), chipotle cream , cabbage, fresh tomato salsa (hot) and used whole wheat tortillas. The fish was PERFECT! Thank you for sharing the recipe, can't wait to try it with yellow fin and maybe even shrimp! Only thing I might add next time is a sprinkle of salt on the fish, but not much. Thanks for an awesome recipe!
Nice flavors. My first tacos fell apart but the second was better after sitting a bit.