Fabulous Fish Tacos with Tequila Infused Guacamole
By: Leah Rodrigues
Published: March 21, 2013

Take a trip south of the border and make these fabulous fish tacos.  Fresh fish is quickly cooked on the grill before being stuffed into a a flour tortilla with lettuce, tomato, and tequila infused guacamole.  If you want a low carb option, replace the tortilla with a lettuce cup instead.  
Fish Tacos with Tequila Infused Guacamole
Recipe Courtesy of Jenn Dot Com



For fish tacos:
2 pounds white flaky fish (halibut, cod, etc.)
8 soft taco flour tortillas
Shredded lettuce, for topping
Chopped tomatoes, for topping
Olive oil
Salt and pepper
				 
For guacamole:
1 ripe avocado, pitted and scooped from skin
1 small jalapeno, seeded and finely minced (use more or less based on personal preference)
2 tablespoons onion, finely diced
1/4 cup nonfat Greek yogurt
1 tablespoon fresh lime juice
1 tablespoon lime zest
1 tablespoon clear tequila
2 tablespoons fresh cilantro, minced
Salt and pepper, to taste




 
Directions:
 
Using a fork or potato masher, mash avocado in a bowl.




   
Add yogurt, lime juice, lime zest and tequila; mix well.


   
Add jalapeno, onion, salt/pepper and cilantro; stir until all ingredients are incorporated and smooth.


   
Adjust seasonings if desired.


   
Pour finished guacamole into serving bowl; set aside.


   
Preheat a grill pan to med-high heat.


   
Drizzle fish on each side with olive oil and season with salt and pepper.


   
Grill fish on each side until opaque, about 4 mins.


   
Remove fish from grill and flake into large chunks with a fork.


   
Heat tortillas on the grill pan until blisters form.


   
To assemble tacos, spread a dollop of guacamole onto tortilla, add fish, and top with shredded lettuce and chopped tomatoes (or whatever toppings you prefer).


   
Optional: squeeze additional lime juice over the fish.


   
Enjoy with a Mexican beer or tasty margarita! :)


   
Note: if you have any leftover guacamole, serve it as a dip with tortilla chips!

Directions:
 
Using a fork or potato masher, mash avocado in a bowl.




     
Add yogurt, lime juice, lime zest and tequila; mix well.


     
Add jalapeno, onion, salt/pepper and cilantro; stir until all ingredients are incorporated and smooth.


     
Adjust seasonings if desired.


     
Pour finished guacamole into serving bowl; set aside.


     
Preheat a grill pan to med-high heat.


     
Drizzle fish on each side with olive oil and season with salt and pepper.


     
Grill fish on each side until opaque, about 4 mins.


     
Remove fish from grill and flake into large chunks with a fork.


     
Heat tortillas on the grill pan until blisters form.


     
To assemble tacos, spread a dollop of guacamole onto tortilla, add fish, and top with shredded lettuce and chopped tomatoes (or whatever toppings you prefer).


     
Optional: squeeze additional lime juice over the fish.


     
Enjoy with a Mexican beer or tasty margarita! :)


     
Note: if you have any leftover guacamole, serve it as a dip with tortilla chips!