These tasty cilantro tequila fish tacos were inspired by Alton Brown’s recipe, although I did change it up just a tad.
My daughter and I had these for dinner tonight, and we both agreed that cilantro tequila fish tacos deserve a “do-again”! Because I’m rather sensitive to the taste of salt, my recipe calls for less salt, so you may wish to add more salt to suit your taste.
This really is an easy recipe. Four 5-ounce tilapia filets is about right for 3 or 4 people, if accompanied with the black bean salsa.
You can throw together the black bean salsa and the chipotle sour cream while the fish is marinating in the cilantro tequila mixture. If you are going low-carb, simply add the cooked fish to a salad of greens, or coleslaw. In any event, be sure to add the chipotle sour cream when serving…it puts these cilantro tequila fish tacos over the top! Here’s the recipe:
- 16 to 20 ounces tilapia fillets
- About 1 cup packed cilantro leaves
- Zest from 2 limes
- 4 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup tequila
- 1 Tablespoon unsalted butter or olive oil
- 8 flour or corn tortillas
- Garnish: lime wedges, chopped lettuce, tomatoes, radishes and/or shredded cabbage
- For the chipotle sour cream:
- ¾ cup light or regular sour cream
- 2 to 3 Tablespoons adobo sauce from can of chipotles (more or less to suit desired spiciness)
- For the black bean salsa:
- 15 oz can of black beans (I used unsalted)
- Can of Rotel diced tomatoes and green chiles, original or mild
- 1 cup frozen corn kernels
- 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 resealable bag, add the cilantro tequila mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.
- Meanwhile, combine the sour cream and adobo chipotle sauce, mix well and set aside. For the black bean salsa, rinse the black beans well under running water. Drain the juices from the Rotel tomatoes. Combine the rinsed black beans, the drained Rotel tomatoes and the corn, and set aside.
- Heat a nonstick skillet or griddle over medium heat and add the butter or olive oil. Cook the marinated tilapia fillets until just cooked through and opaque, about 3 to 4 minutes per side.
- Cut cooked fish into strips and serve in warm tortillas with garnishes, black bean salsa, and plenty of chipotle sour cream.