Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula

Ingredients

• 2 cups arugula trimmed
• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons chipotle chile canned finely chopped ( 1 chile)
• 8 6-inch corn tortillas ()
• 1 tablespoon cilantro leaves fresh finely chopped
• 1 pound pacific halibut filets 
• 1 tablespoon juice of lime fresh
• 1 tablespoon lime rind grated
• 0.3 cup mayonnaise reduced-fat
• 1 teaspoon olive oil 
• 1.5 tablespoons orange rind grated
• 0.3 teaspoon salt 
• 2 teaspoons sugar 
• 2 tablespoons tequila 
• 2 teaspoons warm water 

Equipment

• frying pan
• ziploc bags

Directions

1. Combine first 5 ingredients in a large zip-top plastic bag.
2. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally.
3. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.
6. Combine mayonnaise, cilantro, juice, and chipotle.
7. Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.