Inspired by the bold flavors of coastal Baja cuisine, this lively marinade brings together citrus, spice, and just a splash of tequila (or Mexican beer) for a festive kick. Fresh lime and orange juice provide brightness, while jalapeños and Southwest spices add warmth and heat. Cilantro and fruity olive oil round it out with freshness and body. Perfect for tacos, this marinade works beautifully on beef, swordfish, tuna, snapper, or chicken breasts destined for the grill. Quick to make and bursting with flavor, it’s your shortcut to Baja-style street food at home.
INGREDIENTS:
Juice of 2 large limes
Juice of ½ large orange
2 tablespoons Southwest Four Spice
1–2 jalapeño chilies, seeded and roughly chopped (leave seeds in for more heat)
1 large shallot, roughly chopped
2 ounces tequila or 4 ounces Mexican beer (such as Dos Equis or Bohemia)
Substitution: use 1–2 ounces rice vinegar plus 2 ounces water
Salt and freshly ground black pepper, to taste
½ bunch cilantro, washed, shaken dry, and roughly chopped
2 tablespoons fruity olive oil
METHOD:
Place all ingredients except the olive oil into a blender. Blend until smooth.
With the motor running, slowly drizzle in the olive oil until fully incorporated and emulsified.
Use immediately to marinate your choice of beef, fish (swordfish, tuna, or snapper), or chicken breasts.
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Fish: marinate no longer than 2 hours. (Note: The citrus will begin to “cook” fish if left too long.)
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Beef or chicken: up to 3 hours.
Grill or sear your marinated protein until just cooked through.
Serve in tacos with pico de gallo and avocado for the true Baja experience.
YIELD: About 1 cup marinade, enough for one meal for four.
SOURCE: Chef Andrew Cohen
