Fish Tacos

8 tacos
3 tablespoons fresh cilantro
2 garlic cloves, minced
juice of 2 limes
½ cup orange juice
2 ounces tequila
½ teaspoon ground cumin
½ teaspoon ground chili powder
1 pound fresh fish fillets
¼ cup red onion, diced
8 medium flour tortillas, warmed
2 cups romaine or iceberg lettuce, shredded
1 cup jack cheese, grated
1 ripe avocado, diced
1 cup fresh tomato, diced

In a large bowl, combine first 7 ingredients. Cover and refrigerate for 30 minutes. Remove fish from marinade and discard marinade. Cook fish either on barbecue, in skillet or under broiler. Break cooked fish apart into small chunks. Place an equal portion of fish into each tortilla. Top with remaining ingredients.

Notes from the recipe creator:

During the hot summer months, I probably eat more fish tacos than any other single dish. Firm-fleshed fish such as salmon, swordfish, snapper and striped bass may be easily grilled outdoors. The more delicate and smaller fish may either be pan-seared in a hot skillet with a tablespoon or two of olive oil or broiled in the oven. Whichever means of cooking the fish you choose, the result will be an incredible casual meal which I guarantee you’ll try a few times before the temperature drops. This is a great recipe to try on someone who prefers not to eat fish. The flavor is not unlike a taco made from seasoned chicken. The recipe specifies warm soft flour tortillas, but crispy corn tortilla shells work well also. Do be careful not to overcook your fish. Overcooked fish always tastes dry and often rubbery. Also, don’t take chances with fish that smells “fishy.” If you try and mask the taste and smell of potentially bad fish, you may end up wishing you had discarded it earlier. Bad seafood is responsible for over 30,000 food poisoning cases annually.