Ever since moving to the West Coast I’ve been introduced to real Mexican fare. Previously living on the East Coast, I ate mostly Tex-Mex food and never knew that taco shells were actually soft and not hard and crisp. Thanks to the hubs and Yelp! I’ve had fantabulous Mexican food in SoCal. We haven’t yet found any good places in the Bay Area but I’m sure they exist.
The hubs and I decided to make fish tacos for my birthday cum New Year’s Eve party at our place. We figured that after all the feasting people had over Thanksgiving and Christmas, fish tacos would be a light meal. We had a small gathering of 14. We also made some guacamole, tomato salsa, and a corn and bean salad to go with the tacos. Friends brought dessert and additional sides. Food was well received and everyone had a great time.
We had used this recipe in the past with success. My comments are in red.
(Alton Brown’s recipe; taken from here)
- 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 (We used vodka)
- 1 pound tilapia fillets (We used swai)
- 1 tablespoon olive oil
- 8 (7-inch) round Flour Tortillas
- Crema, recipe follows
- Shredded red cabbage
- Lime wedges
- 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. We just used a cast iron pan.
- 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.
Makes about 1 cup
- 1 cup heavy cream
- 1 tablespoon buttermilk
- 1 chipotle chile in adobo sauce
- 1/4 teaspoon kosher salt
- 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.