Directions

1. In a medium bowl, stir together the tequila, lime juice, orange zest and oil.
2. Rinse the fish and pat dry with paper towels. Cut the fish into 3/4-inch cubes. Add the fish to the marinade and stir to coat. Cover and refrigerate 10 to 30 minutes.
3. While fish is marinating, combine cabbage, onions, corn and black beans. Set aside.
4. Meanwhile, heat a large nonstick skillet over medium-high heat. Cook the fish with the marinade for 4 to 6 minutes, or until the fish flakes easily with a fork and most of the liquid has evaporated.
5. To assemble, spoon one quarter of the fish into the tortilla along with as much salsa as you like, and a portion of the cabbage mixture.

Per serving: 225 calories, 4g fat, 19g carbohydrates, 26g protein, 250mg sodium, 5g fiber