Fish Taco
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cloves
Garlic1 cup
Cilantro Leaves (packed)2 tsps
Ground Cumin1 tsp
Kosher Salt1 cup
Tequila450 g
Tilapia Fillet1 tbsp
Olive Oil1 cup
Lard1 cup
Water (cool)1 cup
Heavy Cream1 tbsp
ButtermilkDirections:
1
Watch how to make this recipe
2
Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds
3
With the processor running, add the tequila
4
Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet
5
Set aside at room temperature for 15 to 20 minutes
6
Heat an electric nonstick griddle to 375 degrees F
7
Brush the griddle with the olive oil
8
Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side
9
Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges
10
Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times
11
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs
12
With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds
13
Sprinkle the remaining 1/4 cup of flour on a clean surface
14
Remove the dough from the bowl of the processor and knead until well incorporated and less sticky
15
Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour
16
Evenly divide the dough into 8 pieces and form them into round balls
17
Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface
18
Keep all of the dough balls covered with a tea towel
19
Heat an electric nonstick griddle to 375 degrees F
20
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side
21
Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel
22
Repeat with the remaining tortillas
23
Microwave for 1 minute in the damp tea towel to reheat
24
Yield: 8 tortillas Put the heavy cream in a 16-ounce microwave-safe glass jar
25
Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds
26
Add the buttermilk, close the jar, and store in a warm place for 24 hours
27
The cream will have thickened to the consistency of thin yogurt
28
Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds
29
Refrigerate until ready to use
30
Yield: approximately 1 cup