Gluten Free Jalapeno Margarita Fish Tacos with Tangy Sour Cream Slaw and Mango Pineapple Salsa

Gluten Free Jalapeno Margarita Fish Tacos with Tangy Sour Cream Slaw and Mango Pineapple Salsa

How many times have you ordered fish tacos in a restaurant only to find yourself on a fishing expedition (see what I did there?) to find the actual fish buried under too much unseasoned slaw.  Well now you can make your own.  You can load them up with as much of each ingredient as your heart desires.  The fun part of this is the tequila.  Yeah I said it.  Marinating the fish in a jalapeno infused tequila and fresh lime juice is the secret to these delicious gluten free tacos.  My husband may have set a new record for the number tacos eaten in under 2 minutes.


1 pound fresh tilapia (not from China)
2 limes juiced
1/2 cup jalapeno infused tequila (Directions below)
3 Tbsp extra virgin olive oil
1/3 head of cabbage chopped
1/2 cup light sour cream
1 Tbsp taco seasoning mix (I make my own.  Directions also below.)
6 small corn tortillas
3 Tbsp extra virgin olive oil (yes I know I listed it twice.  It helps me plan better.)
TJ's Pineapple Mango Salsa


Place tilapia in a shallow baking dish, add tequila and the juice of one and a half limes.  Turn fish over to coat then salt and pepper lightly.  Allow to marinate for about a half an hour.

In a small bowl mix together cabbage, sour cream, taco seasoning mix and the juice of half a lime and set aside.

Heat a cast iron skillet to medium high heat with olive oil.  Once a splash of water pops in the pan, add the fish.  Allow to cook for 3 minutes without moving the fish.  After 3 minutes turn over and allow to cook for 3 more minutes. 

While the fish is cooking, add a 1/2 Tbsp of oil to a separate heated pan.  Place one corn tortilla in the pan and heat for 30 seconds then flip.

The fish will get a nice brown coating and will pull apart easily with a fork when done.

To assemble take one of the warm tortillas and add a nice portion of fish.  Top with slaw followed by the pineapple mango salsa.  That's it.  Now settle in with a nice jalapeno margarita and enjoy.

For the jalapeno infused tequila: 

Buy a nice bottle of tequila.  It doesn't have to be top shelf unless you really want it to be.  Then slice two jalapeno peppers lengthwise into quarters.  For a less spicy end result remove the seeds and inner vein.  Trust me when I tell you the strength of the jalapeno will increase over time.  Pour out enough tequila (maybe do a shot?) to make room for the peppers.  Push the peppers into the bottle and cap.  It will only take a few hours for the jalapeno to infuse and start to give the tequila great flavor.  Then make a margarita as usual and you will never make one any other way.

For the taco seasoning mix:  

Simply mix together the following ingredients in an empty spice jar.

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp freshly ground black pepper
 If you'd like it a bit spicy add crushed chili flakes or some cayenne pepper to taste.

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