- 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
- 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.
06/05/2019
recipepes.com
best fish tacos, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
