Ingredients1 lb of mild white fish (Mahi,Basa, Perch not Flounder too delicate)
soft taco shells
fresh grated Queso Blanco
In a Ziplock bag mix the juice from 3 limes and 1 oz Tequila. Add the fish and marinate for 1 hour in the fridge. Using the wok basket begin cooking your fish, once you have removed it from the bag. Discard the marinade. Cook fish until done. Meanwhile marinate the Jicama and carrots in lime juice and Salt & Pepper. Remove fish from grill and let it rest. Begin assembling your tacos. Soft shell taco- fish first then the jicama\carrot and then the cheese. Fold in half and enjoy.