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Best Fish Tacos

"Fast and easy, delicious fish tacos -- simply the best! When I have extra time, I like to add just a little cilantro, red onion, tomato, and avocado on top of mine with the lettuce, tomato, and crema!"

Ingredients :

• 2 limes, zested
• 1 cup packed cilantro leaves
• 3 cloves garlic
• 2 teaspoons ground cumin
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 fluid ounces tequila
• 1 pound tilapia fillets
• 2 tablespoons Mexican crema, or to taste
• 1/2 canned chipotle pepper in adobo sauce
• kosher salt to taste
• 1 tablespoon olive oil
• 6 (8 inch) flour tortillas, warmed
• 1/2 head shredded lettuce
• 1 tomato, diced
• 1 lime, cut into wedges

Instructions :

Prep : 20M	Cook : 6M	Ready in : 45M

• Place lime zest, cilantro, garlic, cumin, 1 1/2 teaspoons salt, and pepper in a small food processor bowl. Pulse until combined, about 20 seconds. Add tequila while mixture pulses.
• Place tilapia fillets in a 1-gallon resealable plastic bag. Add the garlic mixture and move fish around to coat each fillet. Let sit at room temperature, 15 to 20 minutes.
• Blend crema and chipotle pepper together in a food processor until smooth. Season with salt.
• Heat an electric nonstick griddle to 375 degrees F (190 degrees C).
• Brush griddle with olive oil. Cook fillets until just opaque and easily flaked with a fork, 3 to 4 minutes per side. Cut fish into strips and place in tortillas with lettuce and tomatoes. Top with the chipotle crema and serve with lime wedges on the side.

Notes :

• The chipotle crema will make these tacos spicy; you can use sour cream instead if you don't like spicy food. The tacos are still amazing!

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