Tequila-Lime Mahi Mahi Tacos

Ingredients for Tequila-Lime Mahi Mahi Tacos

• 60ml di succo di lime fresco, diviso

• 3 tablespoons tequila

• 3 tablespoons roughly chopped fresh coriander, divided

• 1 teaspoon finely chopped garlic

• 1 cucchiaino di cumino macinato

• 450g mahimahi

• 45ml rice wine vinegar

• 1 teaspoon canola oil

• 2 3/4 teaspoons honey, divided

• 1 1/2 cucchiaini di sale kosher, diviso

• 1/2 cucchiaini di pepe nero macinato fresco, diviso

• 3 cups thinly sliced red cabbage

• 3/4 cup reduced-fat soured cream

• 3 tablespoons 2 percent milk

• 1 1/2 teaspoons finely grated lime zest

• 8 corn tortillas (6 inches each)

• 1/2 firm-ripe avocado, thinly sliced

• 2 limes, quartered

In a resealable plastic bag, combine 45ml lime juice, tequila, 1 tablespoon coriander, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoons salt and 1/4 teaspoons pepper. Add cabbage; toss well. In another bowl, combine soured cream, milk, zest, remaining 1 tablespoon juice, remaining 3/4 teaspoons honey and 1/2 teaspoons salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons coriander into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon soured cream mixture in centre of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

Avvertenza

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