Margarita Fish Tacos

• 1 cup bottled red wine vinaigrette
• 3 tablespoons fresh lime juice
• 1 tablespoon tequila
• 1 tablespoon olive oil
• 4 (4-6 oz) tilapia fillets
• vegetable cooking spray
• 8 taco-size corn tortillas
• 2 cups shredded iceberg lettuce
• 1 tomato, seeded and chopped
• 1/2 cup fat-free sour cream
• 1/2 bunch green onions, chopped
• 1 cup low-sodium salsa
• lime wedges

1. In a shallow dish, combine first 4 ingredients. Add fish, turning to coat. Let stand at room temperature for 30 minutes.
2. Meanwhile, spray grill grate with vegetable cooking spray and place on grill. Heat charcoal, gas, or indoor grill to medium-high heat. Remove fish, discarding marinade. Pat fish dry with paper towels and place on grill. Cook 5 minutes on each side.
3. Serve immediately with taco fixings.

red wine vinaigrette, lime juice, tequila, olive oil, tilapia fillets, vegetable cooking spray, taco, tomato, sour cream, green onions, salsa, lime wedges

Taken from food52.com/recipes/36079-margarita-fish-tacos (may not work)