Saturday, March 26, 2011
Makes 8 tacos
*3 cloves garlic, pressed
*2 teaspoons lime juice
*2 teaspoons ground cumin
*1 1/2 teaspoons kosher salt
*1 teaspoon black pepper
*1/4 cup tequila
*1 lb. tilapia fillets (I use frozen but thawed completely)
*cooking spray (Olive Oil flavored)
*8 corn tortillas
*shredded cabbage (I buy this in a bag in the produce section)
*shredded Monterrey jack cheese
*2 avocados, sliced and drizzled with a splash of lime juice
*1 jar HEB brand Green Chile Tomatillo Salsa
Combine garlic, lime juice, cumin, salt, pepper, and tequila in a small bowl to make the marinade. Whisk. Place tilapia fillets in a large zip lock bag. Add marinade. Seal bag and make sure all fish is coated. Let sit on the counter in room temperature for 30 minutes.
Heat a large skillet on medium heat (level 4). Once hot, spray with cooking spray. Cook fish for 2 minutes. Flip. Cook fish for 2 more minutes or until flaky and white. Remove from pan immediately and place on a plate so that it stops cooking.
To assemble taco, sprinkle corn tortilla with cheese. Top with fish, avocados, cabbage, and tomatillo salsa on top.