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  • 1 garlic clove
  • 1 small jalapeño chile pepper, stem end
  • ¼ cup fresh lime juice
  • 3 tablespoons Full Circle extra virgin
  • 1 tablespoon white tequila (optional)
  • 1 teaspoon Food Club honey
  • 1 teaspoon lime zest
  • ½ teaspoon Food Club salt
  • 4 boneless, skinless Foley cod fillets
  • 2 medium tomatoes (about 12 ounces), diced
  • ½ English cucumber, thinly shaved with vegetable peeler
  • ½ small red onion, thinly sliced
  • 1 teaspoon chopped fresh cilantro leaves
  • 8 (6-inch) corn tortillas


  1. In blender, blend garlic, jalapeño, lime juice, oil, tequila, honey, lime zest and salt until smooth. Makes about ½ cup marinade. Place fish in large zip-top plastic bag. Reserve 3 tablespoons marinade; pour remaining marinade in bag. Seal bag, pressing out excess air. Gently massage fish in bag to coat; refrigerate 1 hour.
  2. Prepare outdoor grill for direct grilling over medium heat. Meanwhile, in medium bowl, combine tomatoes, cucumber, onion, cilantro and 3 tablespoons reserved marinade until well combined.
  3. Place fish on hot grill rack; cover and cook 6 to 8 minutes or until internal temperature reaches 145°.
  4. On microwave-safe plate, stack tortillas between 2 damp paper towels, and heat in microwave oven on high 35 to 45 seconds or until warm. Cut fish into chunks. Fill tortillas with fish and relishes (recipes follow); garnish with cilantro and/or green onions, if desired, and serve with tomato mixture.