Tilapia is poached in a tequila-lime juice mixture instead of being batter-dipped and fried, resulting in a healthier take on fish tacos.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
517 Calories
Recipe Instructions
Step 1
Place tilapia in a non-reactive container with tequila and lime juice. Marinate for 10 to 15 minutes.
Step 2
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.
Step 3
Combine sour cream and chopped chipotle peppers in adobo sauce; stir until well combined.
Step 4
Divide fish between the 8 taco shells. Top with lettuce, tomatoes, avocado, and sour cream mixture.
Ingredients
2 teaspoons canola oil
1 medium lime, juiced
4 (5 ounce) fillets tilapia
1 medium avocado, chopped
1 tablespoon chopped chipotle peppers in adobo sauce, or more to taste