Margarita Fish Tacos


Margarita Fish Tacos

Sarah Kaminski
Prep Time 20 mins
Cook Time 5 mins
marinating Time 20 mins
Course Main Course
Servings 2


  • 0.25 cup tequila OR water with a pinch of salt added
  • juice of 3 limes
  • 2 teaspoons honey
  • 1/8 cup avocado oil
  • juice of 1 orange
  • 0.5 teaspoon ground cumin
  • 1/2 bunch cilantro leaves chopped
  • 1 pound mahi-mahi – cut into bite-sized pieces
  • Kosher or fine sea salt
  • Black pepper
  • 2/3 bag slaw mix anhy variety any variety
  • 1/2 bunch radishes about 4-6 thinly sliced
  • 1 shallot thinly sliced
  • Corn or grain-free tortillas warmed or grilled
  • Optional Garnishes: Avocado sliced Cilantro leaves, Fresh lime wedges, Pickled jalapenos


  • Combine the, tequila (or water + pinch salt), lime juice, honey, oil, ground cumin, and cilantro leaves in a food processor or blender and process until fully combined.
  • In a mixing bowl, combine the coleslaw mix, radishes, and shallot. Add just enough of the marinade to moisten the coleslaw, about 1-1.5 tablespoons. Season with 0.25 teaspoon salt and pepper and let sit at room temperature while the fish marinates.
  • Season the fish with salt and pepper. Pour the remaining marinade over the fish in a food storage bag and let sit at room temperature for 15-20 minutes.
  • Heat a skillet over medium-high heat, brush with a little oil, add the fish, and cook for 4-5 minutes or until opaque, flipping once.
  • Serve on tortillas with the slaw and any additional garnishes you desire.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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