Baja Beach Tacos with Tequila-Lime Salsa Recipe

Baja Beach Tacos with Tequila-Lime Salsa

Transport yourself to sun-kissed shores with these vibrant Baja Beach Tacos! Featuring flaky sole, succulent lobster, and a zesty Tequila-Lime Salsa, this dish bursts with fresh seafood flavors and a smoky, boozy kick that'll have you craving seconds.

Ingredients (Serves 4)

• 1 pound sole fillets, skin removed
• Sea salt, to taste
• 4 tablespoons olive oil
• 4 flour tortillas
• 4 large iceberg lettuce leaves
• 1 (2-pound) lobster, boiled and meat chopped
• 2 tablespoons fresh epazote, chopped (or cilantro)
• 2 tablespoons serranos, finely minced
• 1 Roma tomato, sliced into rings
• 1/2 cup scallions, thinly sliced on a diagonal
• 1 1/2 cups Tequila-Lime Salsa (recipe below)

Tequila-Lime Salsa Ingredients

• 2 ounces tequila
• 1/2 ear corn, grilled and kernels removed
• 1 avocado, cut into small pieces
• 3 limes, juiced
• 1/2 cup tomatoes, diced
• 1/4 cup white onions, diced
• 1/2 jalapeo, seeds removed and finely minced
• 1 tablespoon cilantro, chopped
• Sea salt, to taste

Instructions

1. Prepare the salsa: In a bowl, gently mix tequila, grilled corn kernels, avocado, lime juice, tomatoes, onions, jalapeo, and cilantro. Season with sea salt. Let sit for 15 minutes to meld flavorsirresistible!
2. Cook the sole: Season fillets with sea salt. Saut in olive oil over medium heat until opaque and flaky. Set aside.
3. Grill tortillas: Warm until slightly charred for that perfect smoky base.
4. Assemble tacos: Layer each tortilla with lettuce, sole, lobster, epazote (or cilantro), serranos, tomato ring, and scallions. Crown with a generous spoonful of salsa.

Fire up the grill, grab fresh catches, and dive into this beachside feastpair with chilled drinks and chips for pure summer magic. Adjust heat with serranos or jalapeo, and swap epazote for cilantro if needed. Your taste buds will thank you!