Cabo Wabo Fish Tacos

Ingredients

• 1/4 cup fresh lime juice
• 1 1/2 tablespoons cabo wabo tequila
• 1/2 teaspoon Mexican oregano (dried)
• 1 1/2 teaspoons minced fresh garlic
• 1 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 lb fresh yellowfin tuna fillet
• 20 corn tortillas
• 4-5 cups shredded cabbage
• 1 cup chopped fresh cilantro
• 1 large lime, sliced into 10 wedges
• 3-4 chipotle chiles, canned,julienned (optional)
• 5 ounces fat-free crumbled feta or fat-free cheddar cheese or fat-free monterey jack cheese (optional)

Directions

1. 1

   Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.

2. 2

   Place tuna fillet in a ziploc bag and pour marinade over fish.

3. 3

   Remove excess air from bag and seal.

4. 4

   Refrigerate for one hour, while you prepare your grill.

5. 5

   Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.

6. 6

   Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).

7. 7

   (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.

8. 8

   Briefly heat corn tortillas carefully on grill.

9. 9

   Do not overcook, or they will get hard.

10. 10

    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.

11. 11

    Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.

12. 12

    If you wish a spicier taste, add the chilies.

13. 13

    Serve.