Margarita Fish Tacos

¼ cup Tequila

¼ cup Freshly squeezed lime juice

¼ cup Freshly squeezed orange juice

2 tbsp Caster Sugar

Crushed red pepper flakes

½ tsp Kosher Salt

4 White flesh fish filletssnapper, cod, flounder, halibut all work well

¼ cup Canola or similar oildivided

8 6-inch tortillaswarmed

For the Pickled Cabbage Slaw Salad

½ White or red onionthinly sliced

2 cups Shredded cabbage

23 Radishesthinly sliced

Optional Garnishes

Chopped cilantro leaves

1 Avocadosliced or diced

1 LimeCut into wedges

In a medium bowl, whisk together the tequila, lime juice, orange juice, sugar, red pepper flakes and salt. Remove half of the marinade for the cabbage salad and set aside.

For the cabbage salad: place the onion, cabbage and radish slices in another medium bowl and add the reserved half of the marinade. Gently toss to combine, cover and refrigerate until ready to serve.

After 20 minutes, transfer the fish to a paper towel-lined tray and pat dry. Brush both sides of the fish fillets lightly with oil.

Heat a large skillet over medium-high heat. Once it is heated, add 2 tablespoons canola oil and turn heat to high. When the oil is hot, carefully add the fish fillets, (skin-side first if still intact) and cook 1-2 minutes each side. Transfer cooked fish to a plate.

To serve, place a warm tortilla on a serving dish, top with fish, cabbage salad, avocado and cilantro. Add a wedge of lime for lime juice and... Enjoy!

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Margarita Fish Tacos