Cabo Wabo Shrimp Food

CABO WABO FISH TACOS

Steps:

• Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
• Place tuna fillet in a ziploc bag and pour marinade over fish.
• Remove excess air from bag and seal.
• Refrigerate for one hour, while you prepare your grill.
• Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
• Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
• (The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
• Briefly heat corn tortillas carefully on grill.
• Do not overcook, or they will get hard.
• Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
• Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
• If you wish a spicier taste, add the chilies.
• Serve.