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Monday: Tequila Lime Fish Tacos

Fish tacos are a go-to around here so when I find a new recipe for them I'm pretty psyched. The combo of tequila and cilantro bring a bright, summery flavor.
Serves: 4     Prep: 15     Cooking: 20


For the Tacos
3 cloves garlic
1 cup cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/3 cup tequila
1 lb tilapia fillets
1 tablespoon olive oil
8 smaller round corn or flour tortillas
1 cup green cabbage, shredded
2 limes, quarteredLime Crema
¼ cup plain yogurt or sour cream
1 lime, juiced
For the Peppers
Shishito peppers
Olive oil
Kosher or sea salt


Combine the garlic, cilantro, lime zest, cumin, salt, pepper and tequila in a small food processor or blender for approximately 20 seconds.   
Put the tilapia fillets into a 1 gallon resealable bag, add the tequila marinade and move around to coat each fillet.
Set aside, at room temperature, for 15 - 20 minutes.
In a large skillet, heat 1 tablespoon of olive oil over medium high heat.
Once the oil is hot, add the shishito peppers and cook for 4 minutes. Flip them over and cook for another 2-3 minutes. Transfer to papertowel and sprinkle with salt.
Add another tablespoon of oil to the skillet and fry the fillets until just cooked through  3 - 4 minutes per side.
Cut into strips and serve in warm tortillas with crema, shredded cabbage, lime wedges and peppers.