Easy Fish Tacos
I wanted something simple and tasty for lunch today, it's the 4th of July after all and I've got a big meal ahead of me tonight, so easy fish tacos sounded perfect!
Technically, I made both fish and chicken tacos, my husband prefers chicken breast, so feel free to follow this recipe for either or both.
Boozy Epicure's Fish (and Chicken) Tacos
1 pound firm white fish and/or boneless skinless chicken breast (I prefer mahi mahi or tilapia, any firm white fish will do)
8 Flour tortillas
3 cloves garlic
1 cup fresh cilantro
Zest of 2 limes
Juice of 1 lime
2 tsp ground cumin
1 tsp ancho chile powder
1 1/2 tsp kosher salt
1 tsp fresh ground black pepper
1/4 cup extra virgin olive oil
1/4 cup tequila
Thinly sliced red onion
Start by putting all of the marinade ingredients in a food processor or blender and process until they are well blended. Prepare your fish/chicken by cutting into bite-sized pieces. Toss the fish/chicken in the marinade and let sit for 10 to 15 minutes while you chop/prepare all your garnishes/toppings.
|Sliced Chicken Breast|
Turn your broiler on high and spray a sheet pan with non-stick spray. Place your chicken and fish pieces on the pan in a single layer and broil on high for about 10 minutes. You want the meat cooked through, but still juicy.
|Chicken and fish, coated in the marinade|
When the chicken is done, assemble your tacos. It's easy, fast, and just delicious. I like to plate everything, set it on the table with chips, salsa, guacamole and fruit, and let people build their own.
|Chicken on left, mahi on right, broiling to perfection.|
|Vegetable toppings ready to go.|
|Finished fish on the left, chicken on the right.|
|Time to eat.|
Labels: Fish, Mains