Tequila Lime Fish Tacos

Eric and Justin brought the party to the kitchen to help us celebrate National Tequila Day.

They whipped up some incredibly tasty Tequila Lime Fish Tacos with Chipotle Mayonnaise and Corn Salsa – does it get anymore festive than that?

Templeton Landing is hosting their own celebrations all day Thursday July 24 with $5 margaritas and $5 tequila shots (please, keep in mind it is Thursday – and you have work tomorrow morning!)

-red peppers
-Four 6 to 8 ounce boneless, skinless mahi mahi fillets (or other firm white fish)
-tequila (for soaking fish in!)
-orange juice
-lime juice
-jalapeno peppers

1). Heat a flat top grill to high and coat with a little oil
2). Skewer 4 to 5 pieces of fish on each skewer
3). Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total; remove the skewers and allow to rest
4). Warm the tortillas in batches on the grill for about 2 minutes on each side
5). Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.

(To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients)


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