Tequila Lime, Orange, Margarita Marinade for Fish and Chicken

MyBajaKitchen

Make this quick margarita marinade for chicken or fish by combining limes, oranges and tequila. You can substitute orange juice for the tequila but the tequila does give this simple marinade a uniquely Mexicana flare. Use a tequila that you would also drink, just like when adding wine to any dish. I’m a fan of aged tequilas, reposado or añejo for sipping and cooking. My favorite is Casadores.
Here’s an article in Town And Country Magazine that you might find interesting about tequila
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Marinade fish or chicken for a tasty grilled or baked Baja meal in margarita marinade. 

One sheet pan meal idea.
I marinated my salmon for 20 minutes and baked it on a baking sheet with asparagus at 350 for 20 minutes. The marinade adds a slightly sweet glaze to the salmon. I think tequila lime marinade would be tasty on grilled fresh red snapper, halibut or dorado.

Delicious grilled chicken.
Marinade chicken pieces for 30 minutes to 6 hours. Grill on indirect moderate heat because the sugar can burn. Toss on zucchini slices and corn on the cob for a complete BBQ fiesta.
Of course having a pitcher of perfect margaritas would be a welcome addition to any BBQ.

Margarita Tequila Marinade

An easy marinade of tequila, lime and oranges with a touch of sweetness for fish or chicken.

Ingredients:

Fresh orange juice, 3/4 cup, 2 oranges

Fresh lime juice, 1/4 cup,

1 ounce tequila, may substitute orange juice

1/4 cup brown sugar

1/4 cup cilantro

2 tablespoons olive oil

1 clove garlic minced

Instructions:

Combine all ingredients for marinade. Marinade chicken 30 to 120 minutes. Marinade fish no longer than 30 minutes.

 

 

 

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Margarita marinade for chicken and fish

Check out my Pinterest Board for Marinades. I’ve found all of the best marinades for you.

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Healthy Mexican Grilled Spicy Shrimp Sweet Pepper Pasta

Healthy grilled shrimp and sweet pepper confetti over pasta.

Easy grilled shrimp with sweet peppers over pasta that you can throw together for a quick week night Mexican meal or a Baja fiesta with friends. Shrimp is readily available and affordable in Baja, about half the price that I pay in the U.S., so you don’t have to save them for special occasions. They are a low fat versatile protein source for any healthy Mexican meal. The sweet bell peppers are a colorful source of antioxidants, vitamin A and C, and fiber. A grill basket works well but you could easily make these into kabobs. If you follow a low carb or Paleo diet serve the shrimp over salad greens or zuddles. I rarely eat pasta but a small portion of spaghetti was a welcome addition to this meal.

A crisp Mexican vino blanco from Valle de Guadelupe, a Mexican lager or a tart margarita would pair well. Add a salad and fruit for a nutritious meal that’s sure to please any crowd.

I’m taking my new blog and my original recipe to Fiesta Friday’s blog party and #FishFridayFoodie. Grab a cold pop and join us.

[lt_recipe name=”Healthy Mexican Grilled Spicy Shrimp Sweet Pepper Pasta ” servings=”4″ prep_time=”30 MINUTES” cook_time=”15 MINUTES ” total_time=”45 MINUTES” difficulty=”Easy” summary=”Grilled shrimp, sweet peppers tossed over pasta for an easy week night or guest ready meal. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-23-300×259.jpeg” ingredients=”16 ounces raw shrimp;2 cups diced red, yellow and or orange bell peppers ;1 cup diced red onion;8 ounces spaghetti or angel hair pasta;1/2 cup chopped fresh cilantro;2 limes divided ;2 cloves minced garlic ;4 tablespoons olive oil divided;1 tablespoon butter, optional;1 teaspoon ground cumin;1 teaspoon ground coriander ;1 teaspoon red pepper flakes, optional;1/2 teaspoon sea salt;” ]Prepare shrimp by deveining and removing the shells if you desire. I prefer to leave the shells on if your guests don’t mind peeling them after serving. You can also ask your fish monger to peel and devein your shrimp. ;Toss shrimp with garlic, spices, squeeze of one lime and 1 tablespoon of olive oil. Set aside. Don’t left the shrimp marinade longer than 20 minutes because the lime will “cook” the shrimp. Boil water for pasta and cook al dente. ;Chop peppers and onion. Combine with 1 tablespoon of the olive oil and a dash of salt. Grill vegetables in a grilling basket over direct medium heat until soft, about 7 minutes. Add shrimp and marinade to the vegetables and continue to grill until shrimp are uniformly pink, about 5 minutes. Drain pasta and stir in 1-2 tablespoons of olive oil or butter. Mix chopped cilantro into shrimp and vegetables and serve over pasta. Garnish with lime wedges. [/lt_recipe]

 

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Healthy grilled shrimp and sweet pepper confetti over pasta.

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