Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

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.

Yield: 4 servings (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 23%
  • Fat: 6.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.5g
  • Protein: 26g
  • Carbohydrate: 24g
  • Fiber: 2.6g
  • Cholesterol: 36mg
  • Iron: 1.2mg
  • Sodium: 367mg
  • Calcium: 97mg

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

Preparation

  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.
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