Fish Taco

Start by making the tortillas: In a large bowl, mix the flour and 1 teaspoon of kosher salt. Cut in the lard until the mixture resembles coarse crumbs.

Gradually stir in the cool water until the dough comes together. Knead it gently on a floured surface for about 2-3 minutes until smooth, then let it rest for 30 minutes, covered with a cloth.

While the dough rests, prepare the fish marinade. In a small bowl, combine minced garlic, cilantro, juice from 2 limes, cumin, salt, pepper, and tequila. Mix well.

Place the tilapia fillets in a shallow dish and pour the marinade over them. Let them sit for 15-20 minutes to soak up the flavors.

Meanwhile, prepare the chipotle crema. In a mixing bowl, whisk together heavy cream, buttermilk, minced chipotle chile, and 1/4 teaspoon of kosher salt until smooth. Set aside.

Heat a skillet over medium heat and add olive oil. Once hot, add the marinated tilapia and cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork.

While the fish is cooking, divide the rested dough into 8 equal portions and roll each into a ball. Roll out each ball into a thin circle, about 7 inches in diameter.

Cook the tortillas one at a time in a hot, dry skillet for about 1 minute on each side until lightly browned and flexible. Keep them warm in a clean kitchen towel.

Assemble the tacos: Place a piece of the cooked fish in each tortilla, top with shredded red cabbage, drizzle with chipotle crema, and serve with lime wedges on the side.