Spicy Tequila-Lime Fish Tacos

• 4 tablespoons fresh lime juice
• 3 tablespoons tequila
• 1 tablespoon triple sec (optional)
• 1 tablespoon cilantro, minced
• 1 garlic clove, minced
• 1/4 teaspoon chili powder
• 3/4 teaspoon cumin
• 1 jalapeno, minced
• 1 pound white, flaky fish (mahimahi, tilapia, cod)
• 8-12 corn tortillas
• queso fresco or low-fat feta cheese
• optional garnishes: 1 avocado, thinly sliced; red onion, thinly sliced; shredded cabbage, black bean mash; lime wedges

1. Mix together lime juice, tequila, triple sec, cilantro, garlic, cumin, and chili powder in a small bowl. Place fish in a large shallow bowl and pour marinade over to coat. Cover bowl. (Alternatively, pour marinade into a large ziplock bag and add fish.) Place in refrigerator for 1-2 hours, turning once.
2. To grill: Heat grill, and remove fish from marinade. Season with salt and pepper. Cook until fish is done and lightly charred, about 4 minutes per side. To pan-saute: Heat 1 tablespoon olive oil over medium high heat. Remove fish from marinade, season with salt & pepper, and cook until fish is done and lightly browned on each side, 4-5 minutes.
3. Prepare corn tortillas. Stack tortillas on a plate, separating each tortilla from the next with a water-dampened paper towel. Cook in microwave for 1 minute. (Alternatively, warm tortillas on grill along with fish, or in saute pan with a quick midst of olive oil, 1 minute on each side.)
4. Assemble tacos. Coarsely chop fish, and divide evenly amongst tortillas. (If using black bean mash, spread on tortillas first.) Next add shredded cabbage and/or red onion. Top with a scoop of salsa, crumbled cheese, avocado slices, and cilantro for garnish. Serve with lime wedges.

lime juice, tequila, triple, cilantro, garlic, chili powder, cumin, white, corn tortillas, queso fresco, avocado

Taken from food52.com/recipes/21992-spicy-tequila-lime-fish-tacos (may not work)