Grilled Amberjack Tacos

• 1 1/2 pounds amberjack fillets (3/4 inch thick)
• 1/3 cup lime juice
• 1 tablespoon tequila
• 1 teaspoon olive oil
• 3 large sweet red peppers
• Vegetable cooking spray
• 6 (1/2-inch-thick) slices purple onion
• 12 (8-inch) flour tortillas
• 3 cups shredded romaine lettuce
• 3/4 cup no-salt-added salsa
• 3/4 cup nonfat sour cream

1. Place fish in a heavy-duty, zip-top plastic bag. Com- bine lime juice, tequila, and olive oil. Pour juice mixture over fish; seal bag, and shake until fish is well coated. Marinate in refrigerator 30 minutes. Remove fish from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
2. Cut peppers in half lengthwise; remove and discard stems, seeds, and membranes.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place peppers and onion slices on rack; grill, covered, 7 to 8 minutes on each side or until tender, basting occasionally with reserved marinade. Cut peppers into thin strips, and cut onion slices in half. Set aside; keep warm.
4. Place fish on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork. Cut fish into large chunks.
5. Spoon fish and vegetables evenly down center of each tortilla; top with lettuce, salsa, and sour cream. Roll up tortillas, and serve immediately.

amberjack, lime juice, tequila, olive oil, sweet red peppers, vegetable cooking spray, purple onion, flour tortillas, shredded romaine lettuce, nosalt, nonfat sour cream

Taken from www.myrecipes.com/recipe/grilled-amberjack-tacos (may not work)