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Fish “Taco” Bowls

This meal has become a favorite in our household. It is very simple and can be modified for dairy/gluten eaters by adding cheese/sour-cream or serving with flour tortillas.


1lb Fish (Mahi-Mahi, Halibut, Talapia, etc)

2 Tablespoons Olive Oil

2 Tablespoons Tequila

1 lime, first zested, then juiced (1 teaspoon zest and 2 tablespoons juice)

1/2 teaspoon salt

1 small red onion cut into half-moons

2 small jalapenos – seeded and membranes removed – cut into half-moons


Combine oil, tequila, lime zest and juice, salt, onion and jalapenos in bowl. Place fish in a dish and pour mixture over the top. Marinate for 20 to 30 minutes. Remove fish and save marinade. Cook fish either by grilling (my preference) or in a pan on the stove. Meanwhile, cook marinade over high heat until the liquid is absorbed and onions/jalapenos are beginning to char.


Prepare bowls: lettuce, cabbage, avocado, rice, beans, and tomatoes. Put fish and cooked onion mixture on top. Serve with salsa.

*For the kids in the family, I serve the fish in flour tortillas and let them build their tacos out of the mixture above. To keep it gluten free, use corn tortillas.