Margarita Fish Tacos

• 2 ounces tequila
• Zest and juice of 1 lime
• 3 tablespoons vegetable oil
• 1 tablespoon Old Bay seafood seasoning
• 1 teaspoon chili powder
• 4 (6-to 8-ounce) mahimahi or halibut fillets
• 1 small to medium red onion, chopped
• 2 garlic cloves, finely chopped
• 8 to 10 tomatillos, peeled and coarsely chopped
• 1 teaspoon ground cumin
• 1 jalapeno pepper, seeded and chopped
• Salt and pepper
• 1 small ripe avocado
• Zest and juice of 1 lemon
• 1 generous tablespoon honey
• Cooking spray
• 8 soft flour tortillas
• 1/2 small white or red cabbage, shredded

1. Combine the tequila with the lime zest and juice, 2 tablespoons of the oil, the Old Bay seasoning, and the chili powder.
2. Coat the fish in the dressing and heat a grill pan or outdoor grill.
3. While the grill heats, add the remaining tablespoon of oil to a skillet over medium-high heat.
4. Cook the onions and garlic for 2 to 3 minutes to begin to soften, then add the chopped tomatillos, cumin, and jalapenos.
5. Season with salt and pepper, and cook to soften, 6 to 7 minutes more.
6. Put the tomatillo mixture in the food processor with the flesh of the avocado, lemon juice and zest, and honey.
7. Process until a thick salsa forms.
8. Transfer to a bowl.
9. Spray the grill with cooking spray and cook the fish for 3 to 4 minutes on each side.
10. Place the soft tortillas over an open flame on a stove burner or grill to soften and char.
11. Wrap the fish, cabbage, and salsa inside the tortillas and serve.

tequila, lime, vegetable oil, bay seafood seasoning, chili powder, mahimahi, red onion, garlic, ground cumin, pepper, salt, avocado, lemon, generous, cooking spray, flour tortillas, white

Taken from www.epicurious.com/recipes/food/views/margarita-fish-tacos-377420 (may not work)