Best Fish Tacos

Name: Best Fish Tacos
Ingredients: 2 limes, zested; 1 cup packed cilantro leaves; 3 cloves garlic; 2 teaspoons ground cumin; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 fluid ounces tequila; 1 pound tilapia fillets; 2 tablespoons Mexican crema, or to taste; 1/2 canned chipotle pepper in adobo sauce; kosher salt to taste; 1 tablespoon olive oil; 6 (8 inch) flour tortillas, warmed; 1/2 head shredded lettuce; 1 tomato, diced; 1 lime, cut into wedges

16 ingredients

5 steps

Ingredients

2 limes, zested
1 cup packed cilantro leaves
3 cloves garlic
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 fluid ounces tequila
1 pound tilapia fillets
2 tablespoons Mexican crema, or to taste
1/2 canned chipotle pepper in adobo sauce
kosher salt to taste
1 tablespoon olive oil
6 (8 inch) flour tortillas, warmed
1/2 head shredded lettuce
1 tomato, diced
1 lime, cut into wedges

Directions

1

Place lime zest, cilantro, garlic, cumin, 1 1/2 teaspoons salt, and pepper in a small food processor bowl. Pulse until combined, about 20 seconds. Add tequila while mixture pulses.
2

Place tilapia fillets in a 1-gallon resealable plastic bag. Add the garlic mixture and move fish around to coat each fillet. Let sit at room temperature, 15 to 20 minutes.
3

Blend crema and chipotle pepper together in a food processor until smooth. Season with salt.
4

Heat an electric nonstick griddle to 375 degrees F (190 degrees C).
5

Brush griddle with olive oil. Cook fillets until just opaque and easily flaked with a fork, 3 to 4 minutes per side. Cut fish into strips and place in tortillas with lettuce and tomatoes. Top with the chipotle crema and serve with lime wedges on the side.