Grilled Tilapia Tacos

GRILLED TILAPIA TACOS

Yield: 4 servings

Active Time: 30m

Total Time: 30m

INGREDIENTS:

• 4 cloves of garlic

• Handful of fresh herbs, such as thyme, cilantro, or mint

• 2 limes, one juiced and the other cut into wedges, zest of both reserved

• 1 Tbsp ground cumin

• 2 tsp kosher salt

• Big twist of freshly ground black pepper

• ¼ c. tequila

• 1lb of tilapia, about two large filets

• 2 Tbsp olive oil, divided

• 8 corn tortillas

• Optional toppings: cabbage slaw, sour cream, hot sauce, chipotle mayo

I find that visitors can often tell you cooked fish in your apartment even days later… so I like to cook fish outside my apartment on a portable cook-top.

RECIPE:

1. Toss the garlic, herbs, lime zest, juice, tequila, 1 tablespoon of the oil, cumin, salt, and pepper into a blender of food processor and blitz to a paste. 

2. Put the tilapia in a gallon sized zip-top bag and cover with paste. Toss fish around in the marinade to make sure its well covered, press air out of the bag, and seal. Let sit in the fridge for 15-20 minutes, don’t go much longer or fish will get mushy (see note). 

3. Heat olive oil in a cast iron skillet over medium high heat until just starting to smoke (you want the skillet to be about 375-390F here).

4. Take tilapia out of bag with a pair of tongs and cook filets for 3 minutes per side, until nice and browned and just cooked through and opaque. Let rest on plate for a few minutes.

5. While fish rests, optionally steam tortillas, then toast over an open gas flame on your stove until very lightly charred on both sides. Cut fish into strips.

6. Serve tacos however you wish: I put a small layer of chipotle mayo in the bottom of the tortilla, add a thick strip of grilled tilapia, top with a slaw or just red cabbage, and fresh herbs with a small dollop of sour cream. 

HELPFUL NOTES: 

Fish is very delicate, and just the acidity from the alcohol and lime juice will start to cook the fillets after a while (Ever had ceviche? Like that!), which will end up as mushy fish. I’d say the longest this could marinade before you start to see problems is about a half hour!