Fish Tacos

We were watching the Good Eats episode we taped the other day and Alton Brown was making tacos.  I've never been big on Mexican food because the typical restaurants are all about the generic beans, meat, and cheese.  Living in Texas now, I figured I needed to explore Hispanic cuisine a bit more so I payed attention and of course, my boy Alton had a kickass recipe that made my mouth water.  I happened to have some tilapia fillets in the freezer so I made his featured fish taco recipe.  Unfortunately, I had just bought some tortillas so I used those instead of the super easy homemade ones he made.  I shall not make that mistake again. 

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil

Pulse the garlic, cilantro, lime zest, cumin, salt, and pepper in a food processor.  When it's blended to a pesto consistency, slowly pour in the tequila with the blade running. 

Pour the mixture into a gallon ziploc bag and add the tilapia.  Squish it around to coat evenly and refrigerate for at least 15 minutes. 

Coat a pan with the oil and cook the fish until flaky.

Warm some tortillas and top them with the fish and whatever else you like on your tacos.  Sweet corn at this time of year in Texas is beyond amazing (I'm from Midwest corn country so I should know) so I've been putting corn in everything lately.  I also used avocado and red pepper.  No beans or cheese to be seen anywhere, just crispy freshness.  These tacos were so amazing, I was genuinely sad there were no leftovers.  I will be making them again soon while I can still find good sweet corn.