Drunken Fish Tacos

Drunken Fish Tacos

Ingredients:

For the tacos:

1 lb. cod, halibut, or other meaty white fish (wild-caught, sustainable)

¼ cup tequila

1 lime, juiced

1 jalapeno, roughly chopped

2 tbsp. chopped cilantro

1 ½ tsp. ground cumin, divided

2 tsp. chili powder

Sea salt

Avocado oil for cooking

8 corn of grain-free tortillas

For the slaw:

¼ head of red cabbage, sliced thinly

1 jalapeno, seeds removed and sliced thinly (save seeds)uvfg5e

¼ cup chopped cilantro

½ cup apple cider vinegar

½ cup filtered water

1 tsp sea salt

½ tsp. whole peppercorns

2 tsp. raw honey

For the aioli:

1 avocado

¼ cup avocado oil mayonnaise

1 tbsp. chopped cilantro

pinch of salt

squeeze of lime juice

optional- seeds from the jalapeno for added spice

Directions:

Make the marinade: In a shallow dish or gallon sized zip bag, combine the tequila, lime juice, jalapeno, cilantro, and 1 tsp. of the cumin. Add in your fish and marinate in the refrigerator for at least 4 hours.

Make the slaw: In a small pot, add together the vinegar, water, salt, pepper, and honey. Stir together and bring to a boil for a couple of minutes. While the mixture boils, put your chopped cabbage, jalapenos, and cilantro into a bowl. Remove the vinegar mixture from the heat and let it cool for a minute. Add it to the cabbage mixture and let it cool completely.

Take your fish out of the refrigerator and place it on a plate lined with a paper towel and pat the top dry with another paper towel. Mix together the chili powder and remaining ½ tsp. cumin. Set aside.

Make the aioli: In a blender, food processor or with an immersion blender, blend all of the crema ingredients together until combined.

Heat your pan over medium- medium high heat. Slightly warm each tortilla on both sides. Add in enough avocado oil to coat the pan nicely and let it heat up.

Sprinkle half of the spice mixture along with a pinch of salt onto the top side of the fish. Once your oil is shimmering, add your fish to the pan, spice side down. Season the other side with the remaining spice mix and more salt. Let the fish cook for about 3 minutes on the first side, until golden brown and seared. Flip it over and cook for another 2-3 minutes.

Put a layer of crema on each tortilla, then top with the fish and slaw. Eat immediately!