Cilantro Tequila Fish Tacos
Prep time
Cook time
Total time
Tilapia fillets are marinated in cilantro, tequila, garlic and lime zest, then pan fried and served in warm tortillas, with chipotle sour cream and black bean salsa as toppings.
Recipe type: Fish Tacos
Cuisine: Mexican
Serves: 4 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cut cooked fish into strips and serve in warm tortillas with garnishes, black bean salsa, and plenty of chipotle sour cream.
Recipe by GINGER WROOT at