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Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

Yield 4 servings (serving size: 2 tacos)
This versatile dish would be good with chicken or shrimp. To turn it into a salad, omit the tortillas and add chopped jicama and avocado.

Ingredients

  • 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

Nutrition Information

  • calories 272
  • caloriesfromfat 23 %
  • fat 6.9 g
  • satfat 1 g
  • monofat 2.1 g
  • polyfat 2.5 g
  • protein 26 g
  • carbohydrate 24 g
  • fiber 2.6 g
  • cholesterol 36 mg
  • iron 1.2 mg
  • sodium 367 mg
  • calcium 97 mg

How to Make It

  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.