BEST FISH TACOS

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Fast and easy, delicious fish tacos -- simply the best! When I have extra time, I like to add just a little cilantro, red onion, tomato, and avocado on top of mine with the lettuce, tomato, and crema!

Provided by Mandycu2172

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 16

2 limes, zested
1 cup packed cilantro leaves
3 cloves garlic
2 teaspoons ground cumin
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 fluid ounces tequila
1 pound tilapia fillets
2 tablespoons Mexican crema, or to taste
½ canned chipotle pepper in adobo sauce
kosher salt to taste
1 tablespoon olive oil
6 (8 inch) flour tortillas, warmed
½ head shredded lettuce
1 tomato, diced
1 lime, cut into wedges

Steps:

  • 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.
  • 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.
  • Blend crema and chipotle pepper together in a food processor until smooth. Season with salt.
  • Heat an electric nonstick griddle to 375 degrees F (190 degrees C).
  • 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.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 34.6 g, Cholesterol 34.5 mg, Fat 9 g, Fiber 3.8 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 833.1 mg, Sugar 2.3 g

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