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Fish Tacos

5 Tbsp. spicy vodka (you can infuse your own or cheat and get some from the store such as Absolute Pepper Vodka or Pinnacle Habanero Vodka)
1 ½ tsp. ground cumin
1 tsp. chili powder
½ tsp. smoked paprika
1 clove garlic – finely minced
Cayenne pepper to taste
Juice from one large lime
4 boneless white fish filets – skin removed
Canola oil
16 tortillas – 6” (corn or flour)
Lime Wedges

Spicy Crema
1 avocado – pitted
1 diced jalapeno
½ cup sour cream
1 garlic clove
½ tsp cayenne pepper
Juice from 1 lime
2 Tbsp. fresh cilantro

Vodka Salsa*
16 oz. Salsa – use your favorite brand
4 oz. vodka
1 red onion – chopped
10 green onions – chopped
6 Roma tomatoes – chopped
3 bell peppers – chopped (for presentation use mixture of red, green and yellow)
2 Poblano peppers – chopped
3 jalapeno peppers – chopped
*For spicier salsa add chipotle peppers in adobo sauce or a spicy Bloody Mary mix.

Pour the salsa in a large bowl and mix in all of the chopped vegetables. Add the vodka and mix well. Place in the refrigerator and allow to sit for at least 3 hours (overnight is better).

In a medium bowl, whisk together vodka, cumin, chili powder, paprika, garlic, cayenne and lime juice. Add fish filets and marinade for 10 to 15 minutes.

In the bowl of a food processor, add ingredients for the spicy crema. Puree until smooth. Set in refrigerator until ready to serve.

Heat up grill and season with oil. Add fish to grill (ideally using a fish basket to avoid the filets breaking apart) and cook approximately 3 minutes per side, until cooked through.

Remove fish from grill and cut fish into short strips. Warm the tortillas on the grill if desired.

To assemble the tacos, add 3 to 4 small pieces of fish to each tortilla. Top with salsa and crema. Garnish with a pinch of fresh chopped cilantro and serve with lime wedges.

Serve immediately while consuming the remaining bottles of vodka.
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