Spicy Fish Tacos with Tequila Lime Pickled Pineapple.
Ingredients
- 1/4 cup orange juice
- 1 tablespoon honey
- 1 teaspoon all-spice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt and pepper
- 1 pound white meat fish
- 6-8 warmed corn or flour tortillas
- 1-2 cups cooked rice
- 1 cup cooked black beans
- 1/2 a pineapple thinly, sliced into half moons
- 1 jalapeño, sliced
- juice of 1 lime
- 2-3 tablespoons tequila
- 2 cups fresh cilantro
- 1 cup fresh parsley
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced or grated
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
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Instructions
- 1. In a 9x13 inch baking dish, combine the orange juice, honey, all-spice, paprika, cayenne, salt and pepper. Add the fish and toss to coat. Let sit in the marinade for 10 minutes.
- 2. Heat a grill, grill pan, or skillet to high.
- 3. Cook the fish for 3-4 minutes per side, or until cooked through, drizzling the marinade over the fish, as it cooks.
- 4. To assemble, divide the rice among warmed tortillas. Add the black beans, and pineapple. Add the grilled fish and serve drizzled with the Chermoula Sauce. EAT.
- 1. Add the pineapple and jalapeño to a shallow bowl and pour over the lime juice and tequila. Let sit 20-30 minutes or up to overnight. Serve alongside the tacos.
- 1. Add all ingredients in a blender and pulse until combined. Taste and add salt as needed. Serve drizzled over the tacos.
Source
Original recipe: View Original
