Grilled Margarita Salmon Tacos
From the Kitchen of Raven Lee
1/2 cup fresh lime juice (4-5 Limes)
1/3 cup tequila
2 tablespoons triple sec
4 tablespoons olive oil
2 tablespoons minced cilantro
2 cloves garlic
1/2 teaspoon chili powder
1 1/2 teaspoons cumin
1 jalapeño, minced (more or less to taste)
2 pounds wild caught salmon fillets
Taco fixin’s: refried black beans, cotija, shredded red cabbage,
chopped onion, chopped avocado, homemade lacto-fermented
salsa (see recipe above), chopped cilantro and lime wedges.
Mix together lime juice, tequila, cilantro, garlic, chili powder and cumin.
Pour the marinade over the fish in a 9×13 pan coating well. Cover the
pan and refrigerate for 2 hours, turning once.
Lightly oil the grill and heat to medium. Season the marinated fish with salt
and pepper. Cook approximately 4 minutes per side over medium heat.
Coarsely chop the fish and assemble your tacos with your favorite fixings.
Raven Lee is a musician, writer and cultural creative living in Southwest Colorado.