Tequila-Lime Mahimahi Tacos
- 4 tablespoons fresh lime juice, divided
- 3 tablespoons tequila
- 3 tablespoons roughly chopped fresh cilantro, divided
- 1 teaspoon finely chopped garlic
- 1 teaspoon ground cumin
- 1 lb mahimahi
- 3 tablespoons rice wine vinegar
- 1 teaspoon canola oil
- 2 3/4 teaspoons honey, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 cups thinly sliced red cabbage
- 3/4 cup reduced-fat sour 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
- Produce
- Avocado, firm ripe (1/2)
- Cilantro, fresh (3 tablespoons)
- Cumin, ground (1 teaspoon)
- Garlic (1 teaspoon)
- Lime, zest (1 1/2 teaspoons)
- Limes (2)
- Red cabbage (3 cups)
- Seafood
- Mahimahi (1 lb)
- Condiments
- Rice wine vinegar (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Canola oil (1 teaspoon)
- Honey (2 3/4 teaspoons)
- Kosher salt (1 1/2 teaspoons)
- Bread & Baked Goods
- Corn tortillas (8)
- Drinks
- Lime juice, fresh (4 tablespoons)
- Dairy
- Milk, 2 percent (3 tablespoons)
- Sour cream, reduced-fat (3/4 cup)
- Beer, Wine & Liquor
- Tequila (3 tablespoons)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published June 1, 2012 (8 months ago).
68 people saved this recipe.
