Healthier alternative to the typical batter-dipped and fried fish tacos. Flavored with tequila, fresh lime juice, and fresh cilantro, and topped with a smoky chipotle cream.

Gallery

Recipe Summary test

prep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
8 tacos
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tilapia in a non-reactive container with tequila and lime juice. Marinate for 10 to 15 minutes.

    Advertisement
  • Heat canola oil in a medium skillet over medium heat. Add tilapia with tequila and lime juice. As the liquid comes to a simmer, break the tilapia up with a spatula until flaky and cooked through, 5 to 10 minutes. Turn off the heat and stir in cilantro.

  • Combine sour cream and chopped chipotle peppers in adobo sauce; stir until well combined.

  • Divide fish between the 8 taco shells. Top with lettuce, tomatoes, avocado, and sour cream mixture.

Nutrition Facts

517 calories; protein 34.3g; carbohydrates 30.7g; fat 21.8g; cholesterol 63mg; sodium 229.7mg. Full Nutrition
Advertisement