Grilled Chile Vodka Fish Tacos
Spicy vodka marinated tilapia gets grilled up and topped with a refreshing grapefruit salsa. Drizzle with a cooling, yet spicy, avocado crema and you have the new taco of the summer!
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ingredients
Tacos
- 3 Tbsp Breckenridge Chili Chile Vodka
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 clove garlic minced
- Pinch of cayenne pepper
- Juice of 1 lime
- Four boneless tilapia filets skin removed
- Canola oil
- 16 six inch soft corn tortillas
- Lime wedges
Avocado Jalapeno Crema
- 1/2 avocado pitted and peeled
- 1/2 jalapeño seeded and diced
- 1/4 cup sour cream
- 1 garlic clove
- 1/4 tsp cayenne pepper
- Juice of 1/2 lime
- 1 Tbsp fresh cilantro
Grapefruit Salsa
- 2 pink grapefruits
- 1 jalapeno seeded and diced
- 2 Tbsp red onion diced
- 2 Tbsp chopped fresh cilantro
- Pinch of salt
instructions
- In a medium bowl, whisk together Breckenridge Chili Chile Vodka, cumin, chili powder, garlic, cayenne and lime juice. Add tilapia filets and marinade for 10 to 15 minutes.
- In a small bowl, stir together ingredients for the grapefruit salsa. Set in refrigerator until ready to serve.
- In the bowl of a food processor, add ingredients for the avocado jalapeño crema. Puree until smooth. Set in refrigerator until ready to serve.
- Heat up grill and season with oil. Add fish to grill (ideally using a fish basket to avoid the filets breaking apart) and cook approximately 3 minutes per side, until cooked through.
- Remove fish from grill and cut fish into short strips.
- To assemble to tacos, add 3 to 4 small pieces of fish to each corn tortilla. Top with grapefruit salsa and avocado jalapeño crema. Garnish with a pinch of fresh chopped cilantro and serve with lime wedges.
- Serve immediately.