shows 2 fish tacos in hard tortilla shells topped with sour cream

Fish Tacos and Margaritas: how to create your favorite restaurant at home

Although restaurants are opening back up, my husband and I don’t feel comfortable eating in public right now. We miss our favorite seafood restaurants such as Muddy Waters in Deerfield Beach. We also had a favorite Parkland restaurant that closed down a few years ago called The Whale. This was a small restaurant with outdoor seating, and wooden booths indoors reminiscent of something you would find in Key West or another seaside village. In addition, sea life hung from the ceiling, and photos and beach paraphernalia on the walls. Subsequently, we created these fish tacos and cranberry margaritas, which immediately transported us back to our days eating at the Whale. We just had to share them.

Fish Tacos

Shows two fish tacos in corn tortillas  on a plate


  • 1/2-1 fresh jalepeno pepper chopped
  • 1/2 cup seeded and chopped large cucumber or small whole cucumber
  • 1 cup quartered grape tomatoes
  • 1/4 cup chopped onion or 1/2 cup chopped green onions
  • 1 clove minced garlic
  • 1/2 tsp. salt
  • 1/4-1/2 cup chopped fresh cilantro
  • 3 tbsp. fresh lime juice
  • 4 tbsp. olive oil
  • 1 tbsp. Old Bay Seasoning
  • 1-2lbs. white fish (we used Rockfish from Alaska)
  • Stand by themselves hard corn tortillas


  1. First, combine pepper, cucumber, tomatoes, onion, garlic, salt, and cilantro, 2 tbsp. lime juice and 2 tbsp. olive oil in a bowl. Chill.
  2. Then mix Old Bay Seasoning with remaining lime juice and olive oil in a Ziplock bag. After that, place fish fillets in bag. Moreover, coat fish well and seal. Then let sit for 5-10 minutes.
  3. Meanwhile, heat oven to 350 degrees. Subsequently, place fish in a greased baking dish. Then cover with foil. Subsequently cook for 10 minutes. After that, remove foil and cook for another 10 minutes until fish is opaque. Do not overcook. Let cool 5 minutes.
  4. Place tortillas in oven to heat while fish is cooling. Remove after 5 minutes. Moreover, remove skin from fish if not already done and break into bite size pieces.
  5. In conclusion, spoon fish and salsa into tortillas. In addition, garnish with hot sauce and sour cream if you like.

Cranberry Margaritas, to Pair with Your Fish Tacos

a pair of cranberry margaritas with a beach background waiting to be paired with some fish tacos
Bartending Supplies

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  • 2 oz. Tequila
  • 2 oz. Triple Sec
  • 2 oz. Lime Juice
  • 1 oz. Cranberry Simple Syrup
  • lime wedges for garnish


  1. When your meal is ready, mix all ingredients for the margaritas except lime wedges in a shaker with ice.
  2. To sum up, strain into chilled martini glasses and garnish with lime wedges.

To make cranberry simple syrup mix two cups of sugar with one cup of water in a pot over medium heat. Then add one cup of cranberries. Stir until sugar is dissolved and liquid is dark pink. Don’t boil because cranberries will burst. After cooling strain the liquid. Further, you can use the leftover cranberry mixture as a substitute for preserves on some toast. Store simple syrup in the refrigerator.

New Cookware from Goodful

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