Fish Tacos and Beer Margaritas on Grill This with Nathan Lippy

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers more protein and fewer calories, while cream cheese can be a cheaper alternative.

Check the eye of the red snapper to ensure it's clear and not cloudy.

Make thin scores on both sides of the fish to help it cook evenly.

Season both sides of the fish with salt and pepper.

Add a touch of olive oil to the fish.

Place lemon slices and fresh thyme inside the fish.

Pierce the fish with a metal skewer to hold it together.

Preheat the grill to medium-high heat.

Place the fish on the hottest part of the grill and cook until charred.

Flip the fish after a few minutes to cook the other side.

Juice three limes into a bowl for the vinaigrette.

Add a touch of white wine vinegar, olive oil, agave, and tequila to the lime juice and whisk together.

Peel the jicama and cut it into thin julienne strips.

Add the jicama to the vinaigrette mixture.

Julienne green and red bell peppers and add them to the bowl.

Chop red onion and green apple, then add them to the vinaigrette.

Chop cilantro and add it to the mixture.

Prepare the beer margaritas by rolling limes and juicing them.

Mix equal parts sugar and water to create simple syrup and add it to the margarita mixture.

Add tequila and beer to the margarita and mix well.

Use two forks to pull the skin back from the fish and place the fish on the taco.

Top the taco with the jicama and apple mixture for crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens