Best Fish Tacos

• 2 limes, zested
• 1 cup packed cilantro leaves
• 3 cloves garlic
• 2 teaspoons ground cumin
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 fluid ounces tequila
• 1 pound tilapia fillets
• 2 tablespoons Mexican crema, or to taste
• 1/2 canned chipotle pepper in adobo sauce
• kosher salt to taste
• 1 tablespoon olive oil
• 6 (8 inch) flour tortillas, warmed
• 1/2 head shredded lettuce
• 1 tomato, diced
• 1 lime, cut into wedges

1. Place lime zest, cilantro, garlic, cumin, 1 1/2 teaspoons salt, and pepper in a small food processor bowl. Pulse until combined, about 20 seconds. Add tequila while mixture pulses.
2. Place tilapia fillets in a 1-gallon resealable plastic bag. Add the garlic mixture and move fish around to coat each fillet. Let sit at room temperature, 15 to 20 minutes.
3. Blend crema and chipotle pepper together in a food processor until smooth. Season with salt.
4. Heat an electric nonstick griddle to 375 degrees F (190 degrees C).
5. Brush griddle with olive oil. Cook fillets until just opaque and easily flaked with a fork, 3 to 4 minutes per side. Cut fish into strips and place in tortillas with lettuce and tomatoes. Top with the chipotle crema and serve with lime wedges on the side.

cilantro, garlic, ground cumin, kosher salt, freshly ground black pepper, tequila, tilapia, crema, pepper, kosher salt, olive oil, flour tortillas, shredded lettuce, tomato, lime

Taken from www.allrecipes.com/recipe/263122/best-fish-tacos/ (may not work)