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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. Crema:
2. cup heavy cream
3. tablespoon buttermilk
4. chipotle chile in adobo sauce
5. /4 teaspoon kosher salt
6. 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.
7. 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.
8. Yield: approximately 1 cup
9. Ingredients
10. cloves garlic
11. cup packed cilantro leaves
12. limes, zested
13. teaspoons ground cumin
14. /2 teaspoons kosher salt
15. teaspoon freshly ground black pepper
16. /4 cup tequila
17. pound tilapia fillets
18. tablespoon olive oil
19. (7-inch) round Flour Tortillas, recipe follows
20. Crema, recipe follows
21. Shredded red cabbage
22. Lime wedges
23. Directions
24. 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.
25. Heat an electric nonstick griddle to 375 degrees F.
26. 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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