FISH TACO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Fish Taco image

Provided by Alton Brown

Categories     main-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 21

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 (7-inch) round Flour Tortillas, recipe follows
Crema, recipe follows
Shredded red cabbage
Lime wedges
9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
1 teaspoon kosher salt
1/3 cup lard
1/2 cup cool water
1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Steps:

  • 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.
  • Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
  • 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.
  • 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.
  • 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.
  • Heat an electric nonstick griddle to 375 degrees F.
  • 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.
  • 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.

Abubokkor Gaming
[email protected]

These fish tacos were a bit too spicy for me, but they were still very good.


Amjad Jani
[email protected]

I'm not a huge fan of fish tacos, but these were really good. The fish was cooked perfectly and the flavors were great.


Ayatulnur ulama
[email protected]

These fish tacos are the best I've ever had. The fish is cooked to perfection and the flavors are amazing.


KAZUKIKARI
[email protected]

I made these fish tacos for my family and they were a huge hit! Everyone loved them.


naeema seralina
[email protected]

These fish tacos are so easy to make and they are so delicious. I love the combination of flavors.


Subhan Sohail
[email protected]

I've made these fish tacos several times now and they are always a hit with my guests.


Daljeet Kaur
[email protected]

These fish tacos are perfect for a summer party.


Deandre Usher
[email protected]

I made these fish tacos with a variety of different toppings and they were all delicious.


Hager Donkor
[email protected]

These fish tacos are a great way to use up leftover fish.


Jamie Smith
[email protected]

I made these fish tacos with grilled fish instead of fried fish and they were still very good.


Onabanjo Funmilayo
[email protected]

These fish tacos were a bit too spicy for me, but they were still very good.


Rasheed Awan1
[email protected]

I'm not a huge fan of fish tacos, but these were really good. The fish was cooked perfectly and the flavors were great.


mustafa abdelaziz
[email protected]

These fish tacos are the best I've ever had. The fish is cooked to perfection and the flavors are amazing.


Famille Bitton
[email protected]

I've made these fish tacos several times now and they are always a crowd-pleaser. They are perfect for a quick and easy weeknight meal.


Gaming Jihad
[email protected]

These fish tacos are so easy to make and they are so delicious. I love the combination of flavors.


Mugulumojja Ibrahim
[email protected]

I made these fish tacos for my family and they were a huge hit! Everyone loved them.


Yoselyn Osorioramoss
[email protected]

These fish tacos were amazing! The fish was cooked perfectly and the flavors were incredible. I will definitely be making these again.