Margarita Fish Tacos With Chipotle-Lime Mayo And Arugula

• 1 1/2 tablespoons grated orange rind
• 1 tablespoon grated lime rind
• 2 tablespoons tequila
• 2 teaspoons sugar
• 2 teaspoons warm water
• 1 pound halibut fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon olive oil
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce (about 1 chile)
• 8 (6-inch) corn tortillas
• 2 cups trimmed arugula

1. Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.
2. Combine mayonnaise, cilantro, juice, and chipotle.
3. Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

orange rind, lime rind, tequila, sugar, water, salt, freshly ground black pepper, olive oil, mayonnaise, fresh cilantro, lime juice, chipotle chile, corn tortillas, arugula

Taken from www.myrecipes.com/recipe/margarita-fish-tacos-with-chipotle-lime-mayo-arugula (may not work)