Margarita White Fish Wraps Recipe

Marinated in Lime Juice, Tequila & Triple Sec

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These wraps are perfect for a Fourth of July barbecue party -- and you'll have plenty of leftovers to make frozen margaritas to go with them, too. If preparing these fish wraps to go, transport them in a shallow container with a tight cover.


  • 1-1/2 lb sturdy white fish fillets of your choice
  • 1/3 C Tequila
  • 1/2 C Triple sec
  • 3/4 C lime juice
  • 1 tsp. salt
  • 1 garlic clove, crushed or grated
  • 2 tsp. olive oil
  • 3 Roma tomatoes, diced
  • 1 sweet onion, finely diced
  • 1 Tbsp. jalapenos, chopped
  • 2 Tbsp. fresh cilantro, chopped
  • 1 lime, juiced
  • Dash of salt and black pepper to taste
  • 4 large tortillas or 8 small tortillas
  • Sour cream for garnish, if desired


Put fish fillets in shallow glass dish. In separate bowl, whisk together the tequila, triple sec, lime juice, salt, garlic, and oil, then pour over the fish, making sure all the fish is coated. Cover the fish with plastic wrap and let sit at room temperature for 30 minutes, or refrigerate if it's handier for up to 4 hours. Be sure to turn the fish several times during the marinating process.

Cook fish either on indoor grill, heavy skillet, barbecue, or in the oven until fish is solid white and cooked through. Cool on rack.

In large bowl, combine the tomatoes, onions, jalapenos, cilantro, juice from lime, salt, and black pepper. Arrange tortillas on a working surface. Break fish up a bit and arrange pieces in the middle of the tortillas. Spoon the tomato salsa on top, dividing evenly between the tortillas. Roll up the bottom once, then roll lengthwise until closed like a burrito. Store in refrigerator until ready to eat.

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