Fish Tacos
Ingredients
- 8 White corn tortilla, small
- Lime wedges
Fish Marinade
- 3 cloves Garlic
- 2 Limes zested
- 2 tsp Ground cumin
- 1½ tsp Kosher salt
- 1 tsp Ground black pepper
- ¼ cup Tequila anejo
- 1 lb Tilapia or Mahi fillets
- 1 tbsp Olive oil if pan frying
Cabbage
- ½ cup Red wine vinegar
- 2 tbsp Sugar
- 1 tbsp Kosher salt
- 2 cup Shredded red cabbage
Crema
- 60 g Mayo
- 1 tsp Sriracha or hot sauce
Instructions
Fish
- Pulse the garlic, lime zest, cumin, salt, and pepper in a small food processor for 20 seconds. With the processor running, add the tequila.
- Place the fillets into a 1-gallon zip-top bag, add the marinade, and move around the coat each fillet. Work as much air out of the bag as possible, seal, and set aside at room temperature for 20 minutes.
- While fish is marinading, prepare cabbage and crema.
Cabbage
- In a large mixing bowl, combine the vinegar, sugar, and salt. Mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes.
Crema
- Combine mayo and hot sauce.
Finishing
- Cook fillets in air fryer at 400℉ or in pan with oil at 375℉ for 10 minutes, flipping after 5 minutes.
- On warm tortilla, spread crema, add fish, top with cabbage. Serve with lime wedge.
Notes
Fish marinade from Alton Brown: https://altonbrown.com/recipes/tequila-lime-fish-tacos/
Cabbage recipe from Guy Fieri: https://recipeofhealth.com/recipe/grilled-tequila-lime-fish-tacos-guy-fieri-530311rb
