Fish Taco (Alton Brown) Recipe

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Fish Taco (Alton Brown)
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  1. 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. 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.
  2. Heat an electric nonstick griddle to 375 degrees F.
  3. Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.
  4. Flour Tortillas:
  5. Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
  6. 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.
  7. Sprinkle the remaining 1/4 cup of flour on a clean surface. 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.
  8. Evenly divide the dough into 8 pieces and form them into round balls. 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.
  9. Heat an electric nonstick griddle to 375 degrees F.
  10. 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.
  11. Yield: 8 tortillas
  12. Crema:
  13. 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. 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.
  14. 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.
  15. Yield: approximately 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 673.65 Kcal (2820 kJ)
Calories from fat 350.81 Kcal
% Daily Value*
Total Fat 38.98g 60%
Cholesterol 115.53mg 39%
Sodium 1931.84mg 80%
Potassium 536.32mg 11%
Total Carbs 50.11g 17%
Sugars 0.92g 4%
Dietary Fiber 3.98g 16%
Protein 30.91g 62%
Vitamin C 13.9mg 23%
Iron 4.8mg 27%
Calcium 94.7mg 9%
Amount Per 100 g
Calories 202.81 Kcal (849 kJ)
Calories from fat 105.62 Kcal
% Daily Value*
Total Fat 11.74g 60%
Cholesterol 34.78mg 39%
Sodium 581.61mg 80%
Potassium 161.47mg 11%
Total Carbs 15.09g 17%
Sugars 0.28g 4%
Dietary Fiber 1.2g 16%
Protein 9.31g 62%
Vitamin C 4.2mg 23%
Iron 1.4mg 27%
Calcium 28.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
  • 18

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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