Margarita fish tacos are simple and delicious. Use any white flaky fish you have around the house. We use the Camp Chef Somerset Stove with 16″ Pro Griddle, but cast iron will work very well, too.

Fish marinade: 1/2C Tequila, 2T lime juice, 2T olive oil, heavy pinch of salt, pinch each of black pepper, cumin, and chili powder. Mix thoroughly and pour into zip top bag along with fish. Allow to marinate 2-6 hours in the refrigerator.

Taco drizzle: 1/2C mayonaise, 1/4C sour cream, 1T lime juice, dash of hot sauce, pinch each of salt, black pepper, cumin, and chili powder. Mix and refrigerate to allow flavors to blend.

All purpose Mexican seasoning: 2T red chili powder, 1T green chili powder, 1T salt, 1t cumin, 1t chipotle chili powder, 1t garlic powder, 1t onion powder, 1t ground oregano, 1t smoked paprika, 1/2t black pepper, 1/2t cayenne pepper. Mix and store in sealed jar. Works great on any kind of Mexican dish!

Other stuff: sliced mixed bell pepper, sliced avocado, chopped fresh cilantro, couple of lime wedges, shredded cabbage, corn tortillas.

Heat flat top griddle or cast iron pan. Drain fish and sprinkle with seasoning. Oil griddle/skillet, then sear off fish at medium high heat, making sure to get a little char. Turn and squeeze with lime wedge. Saute bell peppers to soften and lightly brown. Warm tortillas.

To serve: stack two warmed tortillas, place layer of bell peppers, then fish. Drizzle lightly with sauce, then add layer of avocado, cilantro, shredded cabbage. Squeeze lime wedge, drizzle with sauce, sprinkle with seasoning. Serve with black beans…and a margarita of course. Enjoy!