Tequila-Lime Mahi Mahi Tacos

Ingredients

• •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
• •2¾ teaspoons honey
• •1½ teaspoons kosher salt
• •½ teaspoon freshly ground black pepper
• •3 cups thinly sliced red cabbage
• •¾ cup reduced-fat sour cream
• •3 tablespoons 2 percent milk
• •1½ teaspoons finely grated lime zest
• •8 pieces corn tortillas
• •½ whole firm-ripe avocado
• •2 whole limes
• •quartered

Cooking Instructions

1. 1.

   In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, 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 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon 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 cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

   80 min