fish tacos (stop giggling)

Last Sunday I woke up to a beautiful and warm spring like day, so obviously I was dreaming of tequila. As is a custom in my kitchen I planned the meal around the libations, and fish tacos and fresh margaritas sounded like the perfect combination. Luckily I had no idea how to make either of these and decided to be completely stubborn and not look either up on the internet. I mean don't get me wrong, I can make a mean margarita, but in terms of making fresh sour I was clueless and don't even own a hand juicer (luckily i do own a boyfriend with strong hands). Regardless we made do and I bought orange peach mango juice to add to the mix. I didn't use grand marnier in the margaritas because I figured the juice would be enough (and i was being cheap) . Surprisingly the margaritas were not the best part of the night, the fish tacos came out pretty good.
I had no idea what I was doing, but I knew that I wanted a lot of bright veggies and fresh flavors. I bought green, red, yellow and orange bell peppers, red onion, and some frozen organic sweet corn. I also got about 2lbs of dover sole filets frozen from Trader Joes. I defrosted this and then marinated it in fresh oranges, white wine, a few dashes of cholula hot sauce, salt, pepper and a few other random spices.
I (laura) diced the bell peppers and red onion, and I boiled the corn to al dente and sauteed it all together for about ten minutes. I served it over corn tortillas with rice and black beans and a whole lot of condiments (white cheddar, guacamole, fresh salsa, sour cream, limes).
The meal itself was pretty easy to make, but depending on how much you do from scratch can be time consuming. My friend john is the sous chef at an upscale taqueria and he has promised to teach me how to make a variety of salsas and guacamoles from scratch.
I am making another version of this dinner tomorrow night for more people (last time there were only 8 or 9 of us who ate) and I am going to focus on making some really badass margaritas.