Cabo Wabo Fish Tacos

READY IN: 1hr
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Serve.
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