Cabo Wabo Fish Tacos

Directions

1. 1
   Mix together lime juice, tequila, mexican oregano, minced garlic, onion powder, ground cumin, and 1 tablespoon of fresh cilantro in a small bowl.
2. 2
   Place tuna fillet in a ziploc bag and pour marinade over fish.
3. 3
   Remove excess air from bag and seal.
4. 4
   Refrigerate for one hour, while you prepare your grill.
5. 5
   Prepare grill by spraying grill surface with non-stick cooking spray BEFORE applying heat.
6. 6
   Over medium-hot grill (gas, charcoal, electric) cook tuna, turning once, until cooked through (you may just cook on exterior if you prefer).
7. 7
   (The cooking time will depend upon the thickness of your fillet; tuna can be eaten rare. I suggest a fillet that is slightly pink in the center so it flakes easily without being overdone. Do not overcook your fillet, however.) Set aside.
8. 8
   Briefly heat corn tortillas carefully on grill.
9. 9
   Do not overcook, or they will get hard.
10. 10
    Break tuna into small chunks or shredded pieces and place about 1 1/2 ounces on a double layer of corn tortilla for each taco.
11. 11
    Add shredded cabbage and chopped cilantro and squeeze a wedge of lime over the taco contents.
12. 12
    If you wish a spicier taste, add the chilies.
13. 13
    Serve.