Tequila Lime Fish Tacos

marinate the fish:
2 huge fillets of Tilapia (or three smaller ones)
splash of vegetable oil
splash of strong drink
a drizzle of American aloe sweetening
1 clove garlic, chopped
zest of one lime (you’ll use the juice later)
a few pinches of chile powder
salt & pepper

pickled onions:
½ a Spanish onion, thinly sliced
splash of rice vinegar
a few pinches of salt
serve with:
6 corn or flour tortillas, grilled
creme fraiche, sour cream, or (my personal selection this time), kewpie dressing.
avocado slices
sriracha
shredded cabbage, seasoned with a touch salt & juice
cilantro
extra lime slices
Instructions
Whisk the fish marinade ingredients along in an exceedingly medium bowl. Coat the fish and refrigerate for half-hour.
Meanwhile, thinly slice your Spanish onion. Blanch the slices in boiling water for thirty seconds and chill them directly in drinking water. Drain and toss them with the rice vinegar and salt. Refrigerate till able to use. (longer the higher, you'll be able to additionally create them ahead and store within the electric refrigerator for a minimum of a couple of days)
Remove fish from the electric refrigerator. Heat a grill pan or pan over medium-high heat and cook the fish 3-4 minutes per aspect, or till it’s done and flaky. Squeeze a couple of huge squeezes of juice on that simply before you are taking it out of your pan. Let fish cool slightly, and flake it into smaller items.
Grill tortillas (or char them slightly over a gas flame).
Assemble tacos with the fish, a small indefinite amount of cream (of your choice), avocado slices, sriracha, cut cabbage, cilantro, and serve with further lime slices.