Fish Tacos Marinated in Cilantro and Tequila with Red Cabbage Slaw

By fuzzygroup

Ingredients

• For the Tacos:
• 2 pounds tilapia thawed
• Tortillas
• Cilantro, one bundle of which you'll use about half
• 1/2 cup Tequila
• 3 cloves garlic
• 2 limes, zested
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoon olive oil
• For the red cabbage slaw:
• thinly sliced red cabbage
• thinly sliced red onion
• buttermilk
• mayo
• Dash of sugar
• Dash of salt and pepper
• Dash of white vinegar
• (These sizes assume that you're making enough slow just to dress the tacos)

Preparation

Step 1

1. Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.

2. Heat an electric nonstick griddle to 375 degrees F.

3. Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.

4. Combine all the slaw ingredients