Grab some limes, fire up the grill and serve up a plate of fish tacos and a couple of spicy margaritas!


Ingredients for the Marinade:
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, mince
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to tast
1 pound fish fillets, such as tuna or wahoo

Ingredients for the Dressing:
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
salt and pepper to taste

Whisk together olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, black pepper and hot sauce in a bowl. Place fish in a dish and cover with marinade. Let sit for at least one hour.
While fish in marinating, combine sour cream and adobo sauce. Stir in lime juice, lime zest, cumin and chili powder. Add salt and pepper to taste. Cover and refrigerate until needed.
Preheat grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Grill fish until easily flaked with a fork, turning once, about 9 minutes.
Stuff each taco with fish, tomatoes, onions, lettuce and any other accoutrements. Drizzle with dressing and fresh lime juice.



1/2 cup fresh-squeezed lime juice
1/2 large green jalapeño pepper, sliced thin
4 ounces silver tequila
2 ounces honey
2 tablespoons sea salt
2 lime wedges for garnish
2 sprigs cilantro for garnish

In the bottom of a pitcher, muddle the jalapeño slices with the lime juice. 10-12 presses with a muddler or back of a wooden spoon will do!
Add the tequila and honey, stir to combine thoroughly – or until all the honey is dissolved.
Pour the sea salt in the bottom of a small bowl. Dip the top of each glass in the margarita mixture, let it drain off, then press the top of the glass into the bowl of salt. Gently tap the glass with your hand to knock off any excess.
Fill each glass with fresh ice and pour in the margarita mix.
Garnish with the fresh lime and cilantro.