Fish Tacos and Mango Salsa
 
(marinade)
2 garlic cloves, minced 
Juice of one lime
2 Tbs. cilantro, chopped
1/4 cup orange juice
1 oz. tequila
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cayenne pepper
Black pepper to taste

4 red snapper fillets (or a firm flesh white fish like Mahi-Mahi or Halibut)
1 Tbs. vegetable oil
soft medium-size flour tortillas, warmed
1 cup cabbage, shredded
1/2 cup pepper Jack cheese (or any other cheese), grated (optional)
Chopped Avocado - or Guacamole 
 
In a large bowl, combine garlic, lime juice, cilantro, orange juice, 
tequila, cumin, chili powder and pepper. 
Place fillets in bowl, toss gently to coat, cover and refrigerate for 30 minutes.
Remove fillets from marinade, season with salt, Pepper and whatever spices
you want, and place in hot oiled skillet or on the grill. 
Sear on both sides, about three to five minutes per side.
 
For each taco, place a portion of fish in the center of a 
warm tortilla. Top with lettuce or cabbage, avocado, cheese 
and choice of salsa.
 
Serve with grilled corn on the cob or Black beans & rice
and Mango Salsa.

Mango Salsa
 
2 mangos, peeled and diced into 1/2-inch cubes
2 jalapeno peppers, finely diced
1/4 cup. red onion, finely diced
1/4 cup. fresh cilantro
1 tsp. red pepper flakes
3 green onions, minced
1/2 tsp. ground coriander
1 pinch ground cumin
1 dash Tabasco
Juice of lime
 
Combine all ingredients and refrigerate until ready to use. 

 
Notes:
Fish tacos are a healthier and more flavorful alternative to beef, chicken or pork. 
These tacos can be served as an appetizer, lunch or dinner. 
Any firm fish will work for this recipe: red snapper, bass, sturgeon, halibut or 
tuna to name a few. The fish will taste even better grilled over charcoal, wood 
or soaked wood chips. 
Yield: 2 servings