Cabo Wabo Fish Tacos
10
People talking
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.
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
10
People talking
ingredients
- 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 5 ounces fat-free cheddar cheese or 5 ounces fat-free monterey jack cheese (optional)
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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RECIPE MADE WITH LOVE BY
@PalatablePastime
Contributor
@PalatablePastime
Contributor
"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."
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Easy, fast and simple and add to that they taste soooo good. The spices and flavors all went together perfectly. Only thing I did different is did not have cabbage so used lettuce instead. This will be a favorite way to fix and present fish tacos from now on. Thanks so much for posting
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Nice flavors. My first tacos fell apart but the second was better after sitting a bit. -
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!
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This was really good and the marinade was awesome. However we did not use onion powder and the fish we used was tilapia which is cheaper and really absorbed the marinade well. I well definitely be serving these are parties.
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