Fish Tacos (Alton Brown) Recipe

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Ingredients:

Serving

1 bag nothing

Directions:

Crema:
Cup heavy cream
Tablespoon buttermilk
Chipotle chile in adobo sauce
/4 teaspoon kosher salt
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.
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.
Yield: approximately 1 cup
Ingredients
Cloves garlic
Cup packed cilantro leaves
Limes, zested
Teaspoons ground cumin
/2 teaspoons kosher salt
Teaspoon freshly ground black pepper
/4 cup tequila
Pound tilapia fillets
Tablespoon olive oil
(7-inch) round Flour Tortillas, recipe follows
Crema, recipe follows
Shredded red cabbage
Lime wedges
Directions
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.
Heat an electric nonstick griddle to 375 degrees F.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* 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.