Cabo Wabo Fish Tacos

  • Prep Time: 1 hrs
  • Total Time: 1 hrs
  • Servings: 5
  • About This Recipe

    “Mexican tacos made with grilled firm fish. The tuna is yellowfin, not the kind you get from a can. You can serve these as prepared or with a cilantro cream sauce, if desired.”

    Ingredients

  • 1/4 cupfresh lime juice
  • 1 1/2 tablespoonscabo wabo tequila
  • 1/2 teaspoonMexican oregano( dried)
  • 1 1/2 teaspoonsminced fresh garlic
  • 1teaspoononion powder
  • 1/4 teaspoonground cumin
  • 1tablespoonchopped fresh cilantro
  • 1lbfresh yellowfin tuna fillet
  • 20corn tortillas
  • 4 -5cupsshredded cabbage
  • 1cupchopped fresh cilantro
  • 1largelime, sliced into 10 wedges
  • 3 -4chipotle chiles, canned,julienned(optional)
  • 5ouncesfat-free crumbled feta or 5ouncesfat-free cheddar cheese or 5ouncesfat-free monterey jack cheese(optional)
  • Directions

  • Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
  • Place tuna fillet in a ziploc bag and pour marinade over fish.
  • Remove excess air from bag and seal.
  • Refrigerate for one hour, while you prepare your grill.
  • Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
  • Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
  • (The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
  • Briefly heat corn tortillas carefully on grill.
  • Do not overcook, or they will get hard.
  • Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
  • Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
  • If you wish a spicier taste, add the chilies.
  • Serve.
  • Reviews

  • “Loved it! The marinade was really great.I wanted to add a little more moisture (because I accidentally overcooked the fish!), so I mixed up some mayonaise with salsa and chipotle sauce to dress the cabbage.Shredded some carrots in with the mixture too.It was delicious! Thanks!”

  • “This was really good and the marinade was awesome. However we did not use onion powder and the fish we used was tilapia which is cheaper and really absorbed the marinade well.I well definitely be serving these are parties.”

  • “Excellent!~ Though I had to change it a bit based on what I had (I hate when people do that!-sorry!) Used 1/3 lb tilapia (2 servings for us) and just sprinkled the spices on and a squeeze of lime to marinate for 30 min. Cooked on stove top in a spray of evoo. Topped with Avocado Salsa (avocado, cilantro and lime juice only), chipotle cream , cabbage, fresh tomato salsa (hot) and used whole wheat tortillas. The fish was PERFECT! Thank you for sharing the recipe, can’t wait to try it with yellow fin and maybe even shrimp! Only thing I might add next time is a sprinkle of salt on the fish, but not much. Thanks for an awesome recipe!”

  • “I liked the marinade, but I am not a fan of yellowfin tuna, so we made this with snapper also. I loved it on the snapper, my husband loved it on the tuna. Go figure. We will be making these again. Thanks for posting this recipe!”

  • “Not awesome, but pretty good.I’ll try another recipe next time.Needs more flavor than the marinade adds.”

  • “This was awsome ans I had HUGE expectations! (I’ve eaten tacos in Cabo!)I used talipia (only four pieces) and still used the same amount of marinade. The flavor was GREAT and I will be making this for a crowd soon!!! I also served Summer Corn Salad with this… (took out the basil and used cilantro! yum!)”

  • “Muy Fantastico!!!I served this for a family gathering and couldn’t keep them coming fast enough.I did use regular cheese instead of the fat-free (Mexican shredded).So Yummy!!”

  • “Dh says this is the best fish taco he’s ever had.I had bought some frozen pressed yellow tuna cakes and neither one of us liked them when I made fish sandwiches.I still had 3/4 of the box left and had decided they were going to become dog food when I came across this recipe. I have orders to pick up another box next time I go shopping. Very, very good!I used fresh slivered cayenne pepper instead of the chipotle.Other than that it was per the recipe.Thanks, Sue L, Dh thinks I’m a genius.”

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