Cod Fish Tacos are so fresh and delicious. The flavors in these Margarita Fish Tacos are off the hook! Citrus from limes, oranges, and tequila brighten the cod fish flavors and when mixed with the acidic slaw these just cannot be beat. This Cod Fish Taco Recipe is the ultimate light recipe to start off the new year. Healthy can be just as delicious as this creative Tex-Mex recipe proves.

Margarita Fish Tacos

Course: Main Course
Cuisine: American
Keyword: cod fish tacos
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Calories: 1106kcal
Author: Becky Hardin - The Cookie Rookie
Cod Fish Tacos are so fresh and delicious. The flavors in these Margarita Fish Tacos are off the hook! Citrus from limes, oranges, and tequila brighten the cod fish flavors and when mixed with the acidic slaw these just cannot be beat. This Cod Fish Taco Recipe is the ultimate light recipe to start off the new year. Healthy can be just as delicious as this creative Tex-Mex recipe proves. Adapted from one of our favorite cookbooks by Donna Hay The New Easy
Print Recipe

Ingredients

  • ¼ cup tequila
  • ¼ cup freshly squeezed lime juice
  • ¼ cup freshly squeezed orange juice
  • 2 tablespoons caster sugar
  • ¼-½ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • 4 white flesh fish fillets snapper, mahi mahi, cod, grouper, flounder or halibut work well
  • ¼ cup canola or similar, oil, divided
  • 4 8 inch flour tortillas warmed

For the Pickled Cabbage Slaw Salad

  • ½ white or red onion thinly sliced
  • 2 cups shredded cabbage
  • 2-3 radishes thinly sliced

Optional Garnishes

  • Chopped cilantro leaves
  • 1 avocado sliced or diced
  • 1 lime cut into 4 wedges

Instructions

  • In a medium bowl, whisk together the tequila, lime juice, orange juice, sugar, red pepper flakes and salt. Remove half of the marinade for the cabbage salad and set aside.
  • Add the fish to the marinade in the medium bowl, cover and allow to rest for 20 minutes.
  • For the cabbage salad: place the onion, cabbage and radish slices in another medium bowl and add the reserved half of the marinade. Gently toss to combine, cover and refrigerate until ready to serve.
  • After 20 minutes, transfer the fish to a paper towel-lined tray and pat dry. Brush both sides of the fish fillets lightly with oil.
  • Heat a large skillet over medium-high heat. Once it is heated, add 2 tablespoons canola oil and turn heat to high. When the oil is hot, carefully add the fish fillets, (skin-side first if still intact) and cook 1-2 minutes each side. Transfer cooked fish to a plate.
  • To serve, place a warm tortilla on a serving dish, top with fish, cabbage salad, avocado and cilantro. Add a wedge of lime for lime juice and...
  • Enjoy!

Video

Nutrition

Calories: 1106kcal | Carbohydrates: 30g | Protein: 163g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 387mg | Sodium: 987mg | Potassium: 4072mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9.3% | Vitamin C: 38.2% | Calcium: 18.7% | Iron: 26.6%