Fish Taco

Name: Fish Taco
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon freshly ground black pepper; 1 Tbsp buttermilk; 1 chipotle chile in adobo sauce; 237 milliliters packed cilantro leaves; 255 grams all-purpose flour, plus 1/4 cup for kneading and rolling; 3 cloves garlic; 2 teaspoons ground cumin; 237 milliliters heavy cream; 0 teaspoons kosher salt; 1 teaspoon kosher salt; 2 teaspoons kosher salt; 6 servings Lime wedges; 2 limes, zested; 1 Tbsp olive oil; 6 servings Shredded red cabbage; 59 milliliters tequila; 454 grams tilapia fillets; 118 milliliters cool water; 79 milliliters lard

The recipe Fish Taco is ready in about 38 minutes and is definitely an awesome pescatarian option for lovers of Mexican food. For $4.16 per serving, you get a main course that serves 6. One serving contains 425 calories, 21g of protein, and 19g of fat. Head to the store and pick up kosher salt, tilapia fillets, olive oil, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Watch how to make this recipe.

Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila.

Ingredients you will need

Lime Zest

Cilantro

Tequila

Garlic

Pepper

Cumin

Salt

Equipment you will use

Food Processor

Bowl

Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.

Ingredients you will need

Tilapia Fillets

Garlic

Heat an electric nonstick griddle to 375 degrees F.

Equipment you will use

Frying Pan

Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.

Ingredients you will need

Lime Wedge

Red Cabbage

Tortilla

Mexican Crema

Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Bowl

Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs. With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.

Ingredients you will need

Dough

All Purpose Flour

Water

Lard

Sprinkle the remaining 1/4 cup of flour on a clean surface.

Ingredients you will need

All Purpose Flour

Remove the dough from the bowl of the processor and knead until well incorporated and less sticky. Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Evenly divide the dough into 8 pieces and form them into round balls.

Ingredients you will need

Dough

Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all of the dough balls covered with a tea towel.

Ingredients you will need

Dough

Roll

Tea

Equipment you will use

Rolling Pin

Kitchen Towels

Heat an electric nonstick griddle to 375 degrees F.

Equipment you will use

Frying Pan

Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side. Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel. Repeat with the remaining tortillas. Microwave for 1 minute in the damp tea towel to reheat.

Ingredients you will need

Tortilla

Tea

Equipment you will use

Microwave

Kitchen Towels

Frying Pan

Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds.

Ingredients you will need

Cream

Equipment you will use

Microwave

Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.

Ingredients you will need

Buttermilk

Yogurt

Cream

Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.

Ingredients you will need

Chipotle Chiles

Salt

Equipment you will use

Immersion Blender

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 1Tbsp

buttermilk 1

chipotle chile in adobo sauce 237milliliters

packed cilantro leaves 255grams

all-purpose flour, plus 1/4 cup for kneading and rolling 3cloves

garlic 2teaspoons

ground cumin 237milliliters

heavy cream 0teaspoons

kosher salt 1teaspoon

kosher salt 2teaspoons

kosher salt 6servings

Lime wedges 2

limes, zested 1Tbsp

olive oil 6servings

Shredded red cabbage 59milliliters

tequila 454grams

tilapia fillets 118milliliters

cool water 79milliliters

lard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Scarpetta Pinot Grigio. It has 4.2 out of 5 stars and a bottle costs about 13 dollars.