Fish Tacos with Peppers


Try a seafood twist on this traditional Mexican main dish. The fish for this recipe is marinated in a tequila, lime juice, and jalapeno pepper mixture.

Tequila Fish Tacos
Photo: Blaine Moats
Prep Time:
25 mins
Cook Time:
10 mins
Marinate Time:
30 mins
Broil Time:
8 mins
Total Time:
1 hrs 13 mins


  • 1 pound fresh or frozen firm-flesh fish fillets, such as halibut, 1-inch thick

  • ¼ cup tequila, lime juice, or lemon juice

  • 2 tablespoon lime juice or lemon juice

  • 1 fresh jalapeño or serrano pepper, seeded and finely chopped*

  • ¼ teaspoon ground cumin

  • 2 cloves garlic, minced

  • 24 4 inch corn tortillas or eight 8-inch flour tortillas

  • 1 ½ cup shredded lettuce

  • 1 cup chopped red or green sweet pepper

  • 1 medium red onion, halved and thinly sliced

  • Snipped fresh cilantro (optional)

  • Mango or papaya slices (optional)


  1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a shallow dish. For marinade, in a small bowl, stir together tequila, lime juice, jalapeño pepper, cumin, and garlic. Pour marinade over fish. Cover and marinate in the refrigerator for 30 minutes, turning fish occasionally.

  2. Preheat oven to 350°F. Wrap tortillas tightly in foil. Heat in oven about 10 minutes or until heated through.

  3. Preheat broiler. Drain fish; discard marinade. Pat fish dry. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn the fish. Broil for 3 to 7 minutes more or just until fish flakes easily when tested with a fork. (Or place fish fillets in a well-greased wire grill basket. Grill on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once.)

  4. With a fork, break broiled fish into 1/2-inch chunks. To assemble tacos, place lettuce in center of each warm tortilla. Divide fish chunks, sweet pepper, and red onion among tortillas. Fold tortillas in half over filling. If desired, serve with cilantro and/or mango slices. Makes 4 servings.


Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands well with soap and water.

Nutrition Facts (per serving)

276 Calories
5g Fat
34g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 276
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 22mg 7%
Sodium 314mg 14%
Total Carbohydrate 34g 12%
Total Sugars 1g
Protein 21g
Vitamin C 75.6mg 378%
Calcium 111.1mg 9%
Iron 2.5mg 14%
Potassium 539mg 11%
Folate, total 60.5mcg
Vitamin B-12 2.2mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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