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Posts Tagged ‘Grilled Tilapia Tacos with Tequila Lime Crema and Margarita Pico de Gallo’

For those of you who have not had fish tacos, you’re missing out on a real pleasure. Chewy, dry corn tortillas can be transformed into crispy, yet pillowy ones by lightly frying them. With fish tacos, it only takes one bite to enjoy many flavors and textures: tender and flaky tilapia with a fresh grilled flavor, cool crema with a hint of tequila and the bright flavor of lime, a Margarita salsa fresca that is slightly sweet and bursting with flavor. Some fresh lettuce or cabbage slaw tops off the presentation as well as the final textural component. I served mine with crispy plantain tostones and black beans.

Tilapia: tilapia, salt, pepper, dried oregano, annatto seeds, olive oil

Season the fish with salt, pepper, dried oregano, and annatto seeds. Annatto provides a subtle peppery flavor, but mostly gives the fish an appealing orange color. Grind the annatto in a coffee/spice grinder or buy pre-ground. Coat the fish in olive oil and grill until they are almost done. Finish them off in the oven (this will prevent flaking on the grill and will allow you to make sure the fish is hot when you serve it)

Tequila Lime Crema: sour cream, lime juice, tequila, cumin, garlic, Goya Adobo seasoning

Mix sour cream with lime juice and a few tablespoons of tequila. You should be able to taste tequila and lime easily, but they should not be overpowering. Add minced garlic, ground cumin, and a little Adobo seasoning. Let the flavors marry in the refrigerator for an hour and taste again for readjustments.

Margarita Pico de Gallo: Tomatoes, onion, margarita mix, honey, Adobo, white vinegar, corn

Dice tomatoes and add diced onion. Add Jose Cuervo Margarita mix and a good drizzle of honey. Add diced mango, more of that Goya Adobo seasoning, and a bit of white vinegar.  Cilantro would make a great addition. Boil an ear of corn, char it on the grill, and add it to the Pico de Gallo.

Black Beans: olive oil, onions, garlic, oregano, Adobo

Use either canned or fresh beans—fresh must be soaked a whole day. Sauté diced onion in a pot in some olive oil with plenty of minced garlic. Add the beans and season with dried oregano and Adobo. Canned beans may be salty enough already.

Tostones: Plantains, olive oil, salt

Use plantains that are just beginning to yellow. Cut into thick slices, coat lightly in olive oil, and bake in the oven on a foiled sheet pan for about 10-15 minutes on 350°. With a spatula, press them so they’re half as thin. Brown both sides in a pan with a light coating of olive oil, transfer to some paper towels and salt generously.

Making the Taco: corn tortillas, canola oil

Heat about an inch of canola oil in a pot and fry the corn tortillas on both sides until they are crispy, yet pliable. transfer to de-grease on paper towels and serve immediately.

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