Taco Tuesday: Margarita Glazed Fish Tacos

Holy Hades it's hot out there!! I don't know about other parts of the country/world, but Texas has breeched the 100-degree temps and it is scorching hot. I love the summer, don't get me wrong, but when I can feel my skin melting...not so good. And what do I want to do when it's this hot? Toss back a cold margarita (or five) and pretend I'm somewhere tropical. Since I can't do that on a daily basis, I decided that these Margarita Glazed Fish Tacos would be a nice substitute for the tequila!

There isn't a lot of tequila in the marinade, so I wasn't sure that the flavor of it would really come out in the fish or the sauce, but it sure as heck did!! There was a slight hint of tequila mixed in with the citrus flavors and it was damn delicious!! If you can't have a margarita to wind down the day, just make these tacos and...pretend. They'll put a smile on your face, I promise! Oh, and without the hangover - score!! 

Margarita Glazed Fish Tacos
As seen on Confections of a Foodie Bride

Ingredients

For the fish

• 1/4 cup tequila
• 1 tsp lime zest
• 1/4 cup lime juice (2-3 limes)
• 1/4 cup orange juice (1 small orange)
• 1 lbs white fish (I used tilapia)
• Salt and pepper, to taste
• 6 small wheat tortillas

For the pico de gallo

• 2 tomatoes, seeded and chopped
• 1/4 cup chopped red onion
• 1 jalapeno, seeded and chopped
• Small handful of cilantro, chopped
• Juice of 1/2 lime
• Salt

Preparation

1. Add the tequila, lime juice, zest, orange juice, and fish to a large reusable plastic bag and let sit for 15-30 minutes.
2. Heat a skillet over medium heat and spray with cooking spray. Add the fish (reserve the marinade) and cook for 4-5 minutes per side, until the center is opaque. 
3. Meanwhile, pour the reserved marinade into a small pot and heat over medium-high heat until it's reduced to about 1/4 of a cup.
4. In a medium sized bowl, stir together the ingredients for the pico de gallo and set aside. (If you opt to make this ahead of time, just store it in the fridge until ready to use.)
5. Season the fish with salt and pepper and flake into large chunks.
6. Warm your tortillas and top with fish,  pico de gallo and a drizzle of the reduced marinade.