Great for striped bass, cod, ling, blackfish, and sea bass fillets.

2 ounces tequila
1 lime, zested and juiced
3 tablespoons olive oil
1 teaspoon chili powder
4 (6 to 8-ounce) portions of fillets
1 small to medium red onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, finely chopped
8 to 10 tomatillos, peeled and coarsely chopped
Salt and freshly ground black pepper
1 lemon, zested and juiced
1 generous tablespoon honey
1 small ripe avocado, halved, seeded and flesh removed
Cooking spray
8 soft flour tortillas
1/2 small cabbage or 1/2 small head iceberg lettuce, shredded
4 plum tomatoes diced

In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons olive oil, seafood seasoning, and chili powder.  Place fillets in the mixture and let sit for about 15 minutes.  Heat a medium skillet with the remaining 1T of oil over medium-high heat.  Add the onions, japaleno and garlic.  Saute until the mixture begins to soften, then add the coarsely chopped tomatillos.  Season with salt and pepper, to taste and cook until the tomatillos soften, about 6 to 7 minutes more. Remove from heat and let cool for about 5 minutes.  Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado.  Process until it becomes a thick salsa.  Transfer to a bowl and reserve.  Heat an outdoor grill or skillet over medium heat and coat with cooking spray.  Add the fish and cook for 3 to 4 minutes on each side.  Warm the soft tacos over an open flame or grill to soften and char.  Serve the fish with tortillas alongside and top the fish with cabbage/lettuce, tomatoes and salsa as you eat.