Margarita-Glazed Fish Tacos

in Cinco de Mayo, Citrus, Lime, Margaritas, Mexican & TexMex, On the grill, Seafood, Tacos, Enchiladas & Quesadillas, Tilapia

Margarita-glazed Fish Tacos

I get the best dinner ideas when I don’t have the ability to write them down. Like sitting at dinner with a fork in my hand. Or pushing The Little through HEB in one of those soul-killing plastic car-cart monstrosities.

Or playing Candy Crush 😳

Then 2 nights later, I’m looking at a random collection of ingredients trying to remember what I was supposed to do with them.

That’s why I found myself heavy a pound of white fish and a single orange last week. Since they’re usually for margaritas, I never just buy one orange. It had to be one of those “all I need is X and Y because I have everything else” ideas.

I never did figure it out.

Instead, I whipped up a quick margarita-esque marinade, let the fish sit a bit, and then reduced the marinade down to a boozy, citrusy glaze while the fish cooked and I finished the rest of dinner.

Drizzled over the fish tacos before serving, the glaze really adds a bright punch of flavor to the tacos.

So let this be a lesson: When in Doubt, Margarita.

Margarita-Glazed Fish Tacos

Smokey, grilled fish tacos get a summery, flavorful punch from a margarita glaze.


  • For the fish:
  • 1/4 cup tequila
  • 1 tsp lime zest
  • 1/4 cup lime juice (2-3 limes)
  • 1/4 cup orange juice (1 small orange)
  • 1 lbs white fish (cod, tilapia, etc)
  • Salt
  • Pepper
  • 6 small tortillas
  • For the pico de gallo
  • 2 roma tomatoes, seeded and chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • Small handful of cilantro, chopped
  • Juice of 1/2 lime
  • Salt


  1. Add the tequila, lime juice, zest, orange juice, and fish to a large zip-top bag and let sit for no longer than 30 minutes (less if your fish is delicate; tilapia and cod tend to hold up well).
  2. Heat your grill to medium-high.
  3. Stir together the ingredients for the pico de gallo and set aside.
  4. Grill the fish 4-5 minutes each side, until the center is just opaque.
  5. While the fish is grilling, pour the marinade into a large sauce pan over high heat and bring to a boil, reducing to ~1/4 cup.
  6. Season the fish with salt and pepper and flake into large chunks.
  7. Serve the fish on tortillas topped with pico de gallo and a drizzle of the tequila reduction.


Yields: 6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

16 comments… add one
  • Fish tacos are my thing. If they’re on a menu, I order them. I really need to make these at home…they look phenomenal!

  • Now these are some seriously gorgeous fish tacos!

  • Absolutely gorgeous. You can’t beat homemade Pico de Gallo and the margarita glaze sounds wonderful, too. Now I just have to go get some fish. And tequila. And an orange, LOL.

  • Well whatever idea you had couldn’t possibly be as delicious as this! And I love your motto. It’s a good one.

  • I SO have those moments where I look in my fridge and have no idea what I intended to do with all those random ingredients. Of course, I strongly suspect that you created something even more fantastic than originally planned with these beauties.

  • I definitely have those moments of letting too much air out of the fridge while I try to figure out what those random ingredients were for. And it’s amazing what some improvising can do! I need these fish tacos in my life…like tonight!

  • Patti T

    This recipe is so awesome I just had to pin it on Pinterest. I hope you don’t mind.

  • I can’t get out of HEB with any less than 12,934 pounds of fresh fruit. Mostly limes. Mostly for margaritas. But now I have another way to put them to good use! These tacos look tasty-licious!

  • oohhh candy crush! so addictive 🙂 i bet these tacos are too! yum.

  • Oh man – candy crush. I’m trying really hard not to get sucked into that. And dude – these tacos are gorgeous. And that boozy citrusy glaze sounds to die for.

  • Oh la la! Looks amazing!

  • When in doubt, margarita… LOVE that mantra 😉

  • Love this idea! I’ve never made fish tacos, but I’ve been meaning to!

  • We’re having this for dinner tonight, and I’m SO excited about it!

  • Jeannie

    Would halibut work okay in this?

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