Ingredients

serves 4

　　2 ounces tequila

　　Zest and juice of 1 lime

　　3 tablespoons vegetable oil

　　1 tablespoon Old Bay seafood seasoning

　　1 teaspoon chili powder

　　4 (6-to 8-ounce) mahimahi or halibut fillets

　　1 small to medium red onion, chopped

　　2 garlic cloves, finely chopped

　　8 to 10 tomatillos, peeled and coarsely chopped

　　1 teaspoon ground cumin

　　1 jalapeño pepper, seeded and chopped

　　Salt and pepper

　　1 small ripe avocado

　　Zest and juice of 1 lemon

　　1 generous tablespoon honey

　　Cooking spray

　　8 soft flour tortillas

　　1/2 small white or red cabbage, shredded

　　

Step 1

Combine the tequila with the lime zest and juice, 2 tablespoons of the oil, the Old Bay seasoning, and the chili powder. Coat the fish in the dressing and heat a grill pan or outdoor grill.

　　

Step 2

While the grill heats, add the remaining tablespoon of oil to a skillet over medium-high heat. Cook the onions and garlic for 2 to 3 minutes to begin to soften, then add the chopped tomatillos, cumin, and jalapeños. Season with salt and pepper, and cook to soften, 6 to 7 minutes more. Put the tomatillo mixture in the food processor with the flesh of the avocado, lemon juice and zest, and honey. Process until a thick salsa forms. Transfer to a bowl.

　　

Step 3

Spray the grill with cooking spray and cook the fish for 3 to 4 minutes on each side. Place the soft tortillas over an open flame on a stove burner or grill to soften and char.

　　

Step 4

Wrap the fish, cabbage, and salsa inside the tortillas and serve.

　　Rachael Ray's Look + Cook