Fish Tacos
Ingredients
3 cloves garlic
1 cup cilantro, packed
2 limes zested then cut into wedges
2 teaspoons cumin, toasted in a dry skillet and ground
1 1⁄2 teaspoons kosher salt
1 teaspoon black pepper
1⁄4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 flour tortillas
Crema
Red cabbage, sliced
Instructions
1. Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor and pulse until combined, about 20 seconds. With the processor running, add the tequila. Put the tilapia in a 1-gallon zip-top bag, add the cilantro mixture, seal the bad, and gently squeeze to fully coat fish. Set aside at room temperature for 15 to 20 minutes.
2. Heat skillet over medium heat.
3. Brush the skillet with the oil. Cook the fillets for 3 to 4 minutes per side, or until just cooked through and opaque. Cut into strips, or flake, and serve in warm flour tortillas with the crema, cabbage, and lime wedges.
Comments
This recipe is from Good Eats 3: The Later Years. I doubled the recipe and used the extra to marinate boneless skinless chicken breasts in a separate bag that I cooked up for Art. I was very pleased with how these tacos turned out, the cabbage added great crunch and flavor, and the crema was lovely and spicy. This is a keeper of a recipe.
Shown here with Crema.