Fish Tacos

Name: Fish Tacos
Prep time: 35 min
Total time: 1560 min
Yield: 4
Cuisine: Mexican
Ingredients: 255 g All-Purpose Flour (255 grams all-purpose flour, plus 1/4 cup for kneading and rolling); 2 ¾ tsp Kosher Salt (1 teaspoon kosher salt + 1/4 teaspoon kosher salt + 1 1/2 teaspoons kosher salt); ⅓ cup Lard (1/3 cup lard); ½ cup Water (1/2 cup cool water); 1 cup Heavy Cream (1 cup heavy cream); 1 tbsp Buttermilk (1 tablespoon buttermilk); 1 piece Chipotle Pepper (1 chipotle chile in adobo sauce); 3 cloves Garlic (3 cloves garlic); 1 cup Cilantro (1 cup packed cilantro leaves); 2 pieces Lime (2 limes, zested + Lime wedges); 2 tsp Cumin Powder (2 teaspoons ground cumin); 1 tsp Black Pepper (1 teaspoon freshly ground black pepper); ¼ cup Tequila (1/4 cup tequila); 1 lb Tilapia (1 pound tilapia fillets); 1 tbsp Olive Oil (1 tablespoon olive oil); 8 pieces Flour Tortilla (8 (7-inch round) flour tortillas); 0 pieces Mexican Crema (Crema); 0 pieces Red Cabbage (Shredded red cabbage)

Fish Tacos - Mains (Mexican)

1560 minMexican

Servings4

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Pescatarian
Egg Free

Ingredients

For 4 servings

All-Purpose Flour255 g · 255 grams all-purpose flour, plus 1/4 cup for kneading and rolling
Kosher Salt2 ¾ tsp · 1 teaspoon kosher salt + 1/4 teaspoon kosher salt + 1 1/2 teaspoons kosher salt
Lard⅓ cup · 1/3 cup lard
Water½ cup · 1/2 cup cool water
Heavy Cream1 cup · 1 cup heavy cream
Buttermilk1 tbsp · 1 tablespoon buttermilk
Chipotle Pepper1 piece · 1 chipotle chile in adobo sauce
Garlic3 cloves · 3 cloves garlic
Cilantro1 cup · 1 cup packed cilantro leaves
Lime2 pieces · 2 limes, zested + Lime wedges
Cumin Powder2 tsp · 2 teaspoons ground cumin
Black Pepper1 tsp · 1 teaspoon freshly ground black pepper
Tequila¼ cup · 1/4 cup tequila
Tilapia1 lb · 1 pound tilapia fillets
Olive Oil1 tbsp · 1 tablespoon olive oil
Flour Tortilla8 pieces · 8 (7-inch round) flour tortillas
Mexican Crema0 pieces · Crema
Red Cabbage0 pieces · Shredded red cabbage

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Steps

1Make the Tortillas
2Combine 255 grams flour and the salt in the bowl of a food processor, pulsing 2 to 3 times. Add the lard in 4 to 5 chunks and pulse until the mixture resembles coarse crumbs, about 10 pulses. With the processor running, add the water in a steady stream until a ball of dough begins to form, approximately 30 seconds.
3Sprinkle remaining 1/4 cup of flour on a clean surface. Remove the dough from the bowl of the processor and knead until most of the flour has absorbed and the dough is less sticky, 2 to 3 minutes. Wrap dough ball in plastic wrap and rest at room temperature for 1 hour.
4Evenly divide the dough into 8 pieces and form into balls. Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface. Keep all dough balls covered with a tea towel.
5Heat an electric nonstick griddle to 375ºF.
6Place the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden brown, about 4 minutes per side. Repeat with the remaining tortillas. Hold for up to 2 hours at room temperature wrapped in a barely damp tea towel. Microwave for 1 minute in the damp tea towel to reheat.
7Make the Crema
8Place heavy cream in a microwave-safe, 16-ounce glass jar and microwave on high until cream is just under 100ºF, 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.
9Add the chipotle chile and salt, and process in the jar with an immersion blender until smooth, approximately 20 seconds. Refrigerate until ready to use.
10Make the Tacos
11Pulse the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor for 20 seconds. With the processor running, add the tequila.
12Place the tilapia fillets into a 1-gallon zip-top bag, add the paste, 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.
13Heat an nonstick electric griddle to 375ºF. I really like a griddle for this, but in a pinch, you can do this in a cast-iron pan parked over medium heat for 10 minutes.
14Brush the griddle with the olive oil and cook the fillets until just cooked through and opaque, about 3 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage, and lime juice.