Celebrate Taco Tuesday Every Day With Margaritas

When the sun is shining and summer is in full swing, you wish Taco Tuesday could be every day. If you get a little creative with what you have already have in the kitchen, you can realize your dream of Taco Tuesday any day of the week.

BBQSpot-fishtacos-800-061216_large

What You’ll Need:

Margarita salt-sugar rim

    • 2 tablespoons table sugar
    • 2 tablespoons coarse Kosher salt
    • Zest of 1 small orange (reserve the orange juice)

Fish tacos

    • 2 (6-ounce) Mahi Mahi filets
    • Rub Some Fish™ Seafood Seasoning
    • Juice of 1 small orange
    • Bunch of cilantro (finely chopped, optional)
    • 2 green onions (finely chopped, optional)
    • Corn tortillas

To make your margarita salt-sugar rim, pulse the ingredients in a food processor. Hold the pulse down for a few seconds and repeat until the salt, sugar and zest are uniformly blended. In a pinch, you can also sift the ingredients together in a small bowl with a fork.

Juice your orange and store it in the fridge for later. Take the orange peel and rub the outside rim of a margarita glass. Tilt the glass so the rim touches the salt-sugar mixture in the bowl. Slowly rotate the glass clockwise until the rim is coated.

[This is good advance prep – the salt-sugar mixture will dry on the side of the glass and actually adhere better.]

At this stage, celebrate with a margarita. We’re partial to this lemon-lime beauty, but we’ve learned two important things when it comes to backyard barbecues — you decide what goes on your grill and in your margarita glass. [Note: If you prefer a different citrus in your cocktail, simply sub in a lemon or lime for the orange in the above recipe.]

margarita-OWS-060716_large

The good news is now you have margaritas. The better news is you can basically do the rest with one hand. Sprinkle the Mahi Mahi filets with Rub Some Fish™ Seafood Seasoning, enough to provide a thin even coating. Drizzle half of the orange juice in your fridge on the fillets, as well.

Fire up your grill and cook the fish filets over medium heat. Roughly four minutes on a side will get the job done, when the bottom of the fish begins to turn from translucent to opaque, you’re ready to go.

While the fish is cooking, finely chop your onions and cilantro. [Note: You can also substitute in a white onion or red onion.]

Give the fish five minutes to rest. Then shred it with a fork for the tacos. Pile a generous amount on a corn tortilla. Top with onions and cilantro, a dash or two of the orange juice, and maybe some hot sauce. Then, bring out the pitcher of margaritas, clink glasses, and celebrate a new Taco day of the week.

2018-09-10T13:48:22-05:000 Comments