Homemade Fish (or Meat, or Vegetarian) Tacos with All the Fixins’

To satisfy the beef-lovers, the pescatarians and the veggies all in the same meal, try homemade tacos!


1 small red onion, thinly sliced

1 cup red wine vinegar

½ cup rum

¼ cup minced fresh cilantro

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon minced jalapeno

1 teaspoon sea salt

1 pound white fish, meat, or vegetarian substitute of choice (try

8 corn tortillas

Avocado slices

Shredded cabbage

Sour cream mixed with lime juice, to taste

Salsa, to taste

Lime wedges


  1. Combine onion, vinegar and rum in a medium bowl to cover; refrigerate for 1 to 4 hours.
  2. Whisk together cilantro, oil, lime juice, chili, oregano, cumin, jalapeno and salt in a deep baking dish; add ‘meat’ of choice. Turn to coat, cover, and allow to marinate 30 minutes.
  3. Cook marinated meat (or vegetarian substitute) in a lightly oiled skillet on the stovetop or on the grill, until lightly browned and just cooked through. Remove from heat when cooked.
  4. To assemble the tacos: Heat tortillas over a low open flame until warmed and softened. Place a small mound of cooked ‘meat’ inside; top with onions, avocados, cabbage, sour cream and salsa. Serve with lemon wedges.

Receipe by Green Gourment Kimberly.  Follow her on twitter @GreenGourmetKim