I’ve always wanted to make my own fish tacos, but just never got around to it.  So I figured with Cinco de Mayo just around the corner, it would be the perfect opportunity to create a simple, delicious and festive fish taco recipe.

While I normally wouldn’t argue against fried food, I much prefer fish baked or grilled (I also wanted this recipe to be somewhat figure-friendly). I also like to keep my taco fixins’ pretty straightforward: some lettuce, tomatoes and guac….mmmmmmm guac. In my opinion, your basic guac is already perfection, but I wanted to add a little kick with two of my favorite ingredients: jalapenos and…TEQUILA! OK, I guess tequila isn’t a favorite ingredient per se since I’ve never actually cooked with it, but the Amateur Gourmand does love herself some good tequila (none of that gag-inducing cheap crap). My go-to tequila is Sauza Tres Generaciones Plata ($35-40), which I used in this recipe.

So anyway, what’s everyone doing for Cinco de Mayo (besides making these yummy fish tacos )? You can find me at Trophy Cupcakes during my lunch break – gonna try their margarita cupcakes w/ tequila-lime buttercream, holla! And later in the evening, I’ll be partaking in Tacos Guaymas’ block party in Greenlake, double holla! Jalapeno-eating contest anyone?

Grilled Fish Tacos w/ Spicy Tequila-Lime Guacamole

Serves 4 (2 tacos per person)

Guacamole recipe slightly adapted from Simply Recipes

Tacos

• 2 lbs white flaky fish (halibut, cod, etc.)
• Olive oil
• Salt and pepper
• 8 soft taco flour tortillas
• Shredded lettuce, for topping
• Chopped tomatoes, for topping

Guacamole

• 1 ripe avocado, pitted and scooped from skin
• 1 small jalapeno, seeded and finely minced (use more or less based on personal preference)
• 2 Tbsp onion, finely diced
• ¼ cup nonfat Greek yogurt
• 1 Tbsp fresh lime juice
• 1 Tbsp lime zest
• 1 Tbsp clear tequila
• 2 Tbsp fresh cilantro, minced
• Salt and pepper, to taste

Using a fork or potato masher, mash avocado in a bowl. Add yogurt, lime juice, lime zest and tequila; mix well. Add jalapeno, onion, salt/pepper and cilantro; stir until all ingredients are incorporated and smooth. Adjust seasonings if desired. Pour finished guacamole into serving bowl; set aside.

Preheat a grill pan to med-high heat. Drizzle fish on each side with olive oil and season with salt and pepper. Grill fish on each side until opaque, about 4 mins. Remove fish from grill and flake into large chunks with a fork.

Heat tortillas on the grill pan until blisters form. To assemble tacos, spread a dollop of guacamole onto tortilla, add fish, and top with shredded lettuce and chopped tomatoes (or whatever toppings you prefer). Optional: squeeze additional lime juice over the fish.

Enjoy with a Mexican beer or tasty margarita! Note: if you have any leftover guacamole, serve it as a dip with tortilla chips!

Grilled Fish Tacos W/ Spicy Tequila-Lime Guacamole